Five Bean Ribollita Soup

Serves 4

Prep 20 mins

Cook 1 hr 30 mins

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. Pre-heat oven to 200°C.

Step 4

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 5

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. Ready to serve.

Garnish with some parmesan cheese and serve with crusty bread!