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McKenzies Foods logo Recipe photo of Five Bean Ribollita Soup
Serves
4
Prep
20
mins
Cooking
130
hrsmins
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Home » Recipes » Mains » Five Bean Ribollita Soup

Five Bean Ribollita Soup

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Directions
Step 1

Prepare and cook Five Bean mix according to on pack instructions. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Note: at this point pre-heat oven to 200°C.

Step 5

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.

Step 6

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.

Ingredients
  • 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)

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Related Products


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    McKenzie's Five Bean Mix 375g

  • McKenzie's Australian Natural Sea Salt Large Grinder 410g

  • McKenzie's Whole Black Peppercorn Large Grinder 200g

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