Five Bean Ribollita Soup
Directions
Prepare and cook Five Bean mix according to on pack instructions. Drain and set aside.
In a large pot, heat oil over medium heat, add onion, carrot, celery and 2 tsp salt. Cook and stir occasionally until vegetables are softened, 8-10 minutes. Add the garlic and cook for a further minute.
Add the crushed tomatoes and simmer gently for another 10 minutes. Add the cooked Five Bean mix, vegetable stock, chilli flakes (if using) and bring to a simmer.
Note: at this point pre-heat oven to 200°C.
Add half the kale to the pot and allow to wilt for 2 minutes, then add the other half of the kale and simmer gently for another 5 minutes whilst stirring occasionally. Season with salt and pepper to taste.
Remove the pot from the heat. Place the torn bread chunks on top of the soup and drizzle generously with olive oil. Place pot in the pre-heated oven and bake for 10-15 minutes until soup is bubbling and bread is golden brown on top. Serve.
Garnish with some parmesan cheese and serve with crusty bread!
- 1 cup McKenzie's Five Bean Mix
- 1/3 cup olive oil, plus extra for drizzling
- 1 large onion, chopped
- 3 medium carrots, chopped
- 2 celery sticks, chopped
- 2 tsp salt
- 8 garlic cloves, crushed
- 800g can crushed tomatoes
- 1l vegetable stock
- 3/4 tsp crushed chilli flakes (optional)
- 1 large bunch Tuscan kale, leaves stripped from the stems and cut into 3cm strips
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- 1/2 loaf crusty bread (torn into bite-sized chunks)
