cooco logo
Search icon
Notification icon
Spring ribollita

Spring ribollita

By Isabella Jang
10’ Prep time
60’ Cook time
70’ Total time
358 Calories
4 Serving

Summary

This veg-packed soup is springtime in a bowl. perfect to use up vegetables in the fridge and packed with goodness and bundles of flavour!
Isabella Jang 0 Followers

Step by Step

Check circle icon

Step 1

Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes.
Check circle icon

Step 2

Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil.

Ingredient

  • Basil
    Basil
    0.5
  • Carrots
    Carrots
    2
  • Vegetable stock
    Vegetable stock
    500 mls
  • Ciabatta
    Ciabatta
    0.5
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Asparagus
    Asparagus
    400 grams
  • Celery
    Celery
    2
  • Leeks
    Leeks
    2
  • Cannellini beans
    Cannellini beans
    400 grams
  • Peas
    Peas
    125 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant