Ribollita Soup -

Keep warm this March with this delicious, easy to make Ribollita Soup from olive oil specialists, Filippo Berio. Packed full of healthy vegetables including carrots, courgettes and beans, it’s the perfect pick me up until the sunshine arrives!

Preparation time: 10 minutes plus soaking time Cooking time: 25-30 minutes Serves 4-6

Ingredients:

6 tbsp Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
1 large carrot, sliced
2 sticks celery, sliced
2 cloves garlic, chopped
2 courgettes, halved and sliced
150g Savoy cabbage, shredded
1 (400g) can borlotti beans, drained
1 (400g) can chopped tomatoes
150ml/1/4pt red wine
600ml/1pt good chicken stock
1 tbsp fresh chopped thyme or 1 tsp dried
75g country style bread, crumbed

To serve:
4 slices country bread
More Filippo Berio Extra Virgin Olive Oil
Flat leaf parsley to garnish

Method:

1. Heat the oil in a large pan, add the onion, carrot, celery and garlic and sauté for 5 mins until soft and pale golden. Add the courgette and cabbage fry for 2 mins. Add the beans, tomatoes, wine, stock and thyme; bring to the boil. Cover and simmer for 15-20 mins or until all the vegetables are tender.
2. Remove the pan from the heat. Stir the crumbled bread into the soup and leave to soak for 10 minutes €“ this thickens the soup.
3. Season the soup to taste, then gently reheat until piping hot.
4. To serve, place a slice of bread in the base of four soup plates and drizzle over plenty of oil. Ladle the soup on top. Finish with another drizzle of oil.