Tuscan Ribollita Style Soup - Vegetarian

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 onion, sliced
• 1 pinch crushed dried chili
• 2 garlic cloves, sliced
• 1 tablespoon tomato puree
• 1 teaspoon thyme leaves, washed
• 2 tomatoes, deseeded & chopped
• 2 carrots, diced
• 250 g savoy cabbage, shredded
• 1 liter vegetable stock
• 400 g tinned cannellini beans, drained & rinsed
• 4 slices bread (baguette style)
• 1 garlic clove, peeled to serve

Recipe

• 1 heat the oilin a large saucepan. fry the onion over a low heat for 5-6 minutes. add the chillies & sliced garlic, cook for a further 2 minutes.
• 2 stir in the tomato puree & thyme, cook for 1 minute. add the tomatoes, carrots & cabbage. pour in the stock & bring to the boil, reduce the heat, cover & simmer forr 20-30 minutes.
• 3 add the cannellini beans & simmer for a few more minutes. rub each slice of bread with the garlic clove, drizzle with olive oil & put one in each bowl.
• 4 pour the soup over the bread & serve.