Tuesday, 5 November 2013


Now Autumn has hit with a vengeance, it is time to roll out the soups!  Here is my take on the Tuscan favourite - Ribollita. It can be made with a wide range of veg and beans, whatever you have to hand, I don't think there is a hard and fast rule on this. Instead of pouring the soup over a hunk of stale bread to thicken the soup I have a couple of slices on the side with butter.

My Take on Ribollita
Serves two as a main or 4 as a starter
Approx WW Pro Points based on serving 2 = 6 points

1/2 Onion squash, peeled, de-seeded and diced
2 courgette, diced
2 onions, diced
2 cloves garlic, minced 
1 can butter beans or cannelini
1 can chopped tomatoes
2 sprigs fresh rosemary, leaves stripped
750ml vegetable/chicken stock
2 bay leaves
1/2 Savoy cabbage shredded
1tbs rapeseed oil 

Heat oil in pan. Add the onion and garlic, soften for a few minutes. Add the diced squash and courgette and cook out for several mins.
Add the chopped tomatoes, rosemary and bay leaves. Pour over the stock and butter beans season and cover. Simmer for 20 mins.
Use a potato masher and gently mash half the soup so the beans and squash thicken the soup. Add the cabbage and cook for a further 5-10 mins.

Serve with some grated Parmesan and bread and butter.