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Smoked ham, borlotti bean & kale ribollita

Smoked ham, borlotti bean & kale ribollita

By William Ching
10’ Prep time
35’ Cook time
45’ Total time
390 Calories
4 Serving

Summary

A classic tuscan rustic bean and bread soup with sweet and smokey flavours from the addition of black treacle ham.
William Ching 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan and gently fry the soffritto for 10 minutes until softened and golden. Add the garlic and ham and cook for 2 minutes more, until fragrant.
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Step 2

Stir in the tomatoes, stock, beans and tomato paste and simmer for 15 minutes, ensuring all is piping hot throughout.
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Step 3

Add the kale and cook for 5-8 minutes, until tender. Check the seasoning.
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Step 4

Place half a ciabatta roll into 4 soup bowls. Ladle over the broth, scatter over some parmesan, then serve.

Ingredient

  • Chopped tomatoes
    Chopped tomatoes
    400 grams
  • Garlic
    Garlic
    2
  • Kale
    Kale
    150 grams
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Cooks’ ingredients soffritto mix
    Cooks’ ingredients soffritto mix
    200 grams
  • Ciabatta rolls
    Ciabatta rolls
    2
  • Cooks’ ingredients smoked ham batons
    Cooks’ ingredients smoked ham batons
    100 grams
  • Cooks’ ingredients chicken stock
    Cooks’ ingredients chicken stock
    750 mls
  • Essential waitrose borlotti beans
    Essential waitrose borlotti beans
    400 grams
  • Cooks' ingredients smoked tomato paste
    Cooks' ingredients smoked tomato paste
    1 tbsp

Nutrition Facts

View nutrition facts
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