Green ribollita soup and truffle oil
4
Easy
10 minutes
20 minutes“This is my take on ribollita, the classic Tuscan bean soup. It’s a beautiful example of a dish that celebrates leftovers: traditionally, stale ciabatta is torn and soaked into the soup, but because I never find myself with the predicament of having stale ciabatta, I used Woolies' focaccia croutons instead. I also add torn lasagne sheets to make it even more substantial, but make it your own. For a cheeky treat, I sometimes add fried chorizo or sliced, cooked pork sausages". – Hannah Lewry
Ingredients
Method
- olive oil, for frying
- 300 g leeks, washed and sliced
- 3 garlic cloves, minced
- ½ lemon, zested
- 1 litre chicken stock
- 1 Parmesan rind
- 1 x 400 g butter beans can, drained
- 100 g fresh peas
- sea salt and freshly ground black pepper, to taste
- 200 g baby spinach
- 5 g Italian parsley, chopped
- 200 g dried lasagne sheets, cooked
- Woolworths focaccia croutons, for serving
- Woolworths truffle oil, for drizzling
- Parmesan, grated, for serving
Method
Ingredients
1. Heat the olive oil in a large saucepan over a medium heat. Add the leeks and garlic. Sauté for 5–7 minutes until soft and fragrant.
2. Stir in the lemon zest, then pour in the chicken stock and add the Parmesan rind. Bring to a gentle boil.
3. Add the butter beans and peas and season to taste. Simmer for 10 minutes.
4. Divide the spinach, parsley and cooked pasta between 4 serving bowls. Remove the Parmesan rind and ladle the hot soup into the bowls (the heat from the soup will cook the spinach but still leave it bright and vibrant). Top with the croutons, drizzle with truffle oil and top with Parmesan.
Photographer: Myburgh Du Plessis
Food assistant: Claire van Rooyen and Bianca Jones
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