Italian Ribollita
Italian Ribollita



  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 chopped carrot
  • 2 crushed garlic cloves
  • Pinch of chilli flakes
  • 1 sprig of rosemary
  • 400g tin of chopped tomatoes
  • 500ml chicken stock
  • 400g tin of cannellini beans, drained
  • 1 parmesan rind
  • 250g chopped kale
  • 150g stale crusty bread, torn into chunks
  • 1 tbsp red wine vinegar
  • Heat the oil in a casserole over a medium heat, and soften the onion, carrot and celery for 15 mins. Add the garlic and chilli flakes, and cook for 1 min more.
  • Stir in the tomatoes, beans, stock, parmesan rind and rosemary sprig, toss in the kale, and cook with the lid on for 10 mins. Stir through the bread and cook for 4 mins more, then add the vinegar and some seasoning. Spoon into bowls and sprinkle with grated parmesan, and serve.
30 mins
6 serving

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