Hearty Hairy Bikers Ribollita Recipe

This chunky hearty Hairy Bikers Ribollita Recipe is made with cavolo nero, cannellini beans, and stale bread, ready in 65 minutes. Watching the rich vegetable broth soak into the torn bread creates a deeply savory and rustic stew. I find this Italian classic provides ultimate comfort on a cold evening.

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Why This Classic Works

I used to think bread in soup sounded soggy, but it actually thickens the broth beautifully. Using proper stale sourdough or ciabatta prevents it from dissolving completely into mush.

The real trick I learned is mashing half the beans before adding them to the pot. This gives the base a creamy texture without needing any dairy.

Hairy Bikers Ribollita Recipe Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, crushed
• 400g tin chopped tomatoes
• 2 x 400g tins cannellini beans, drained and rinsed
• 1 litre vegetable stock
• 200g cavolo nero, tough stalks removed and shredded
• 150g stale crusty bread, torn into chunks
• Parmesan cheese (or vegetarian alternative), for grating

How To Make Hairy Bikers Ribollita Recipe

1. Soften The Vegetables: Heat olive oil in a large pan over medium heat, then fry the onion, carrots, and celery for 10 minutes until soft.
2. Add Garlic And Tomatoes: Stir in the crushed garlic and cook for 1 minute before pouring in the chopped tomatoes.
3. Mash The Beans: Mash half of the cannellini beans with a fork, then add both the mashed and whole beans to the pan.
4. Simmer The Soup: Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer gently for 20 minutes.
5. Add Greens And Bread: Stir in the shredded cavolo nero and torn stale bread, cooking for a further 10 minutes until the stew is thick.

Recipe Tips

• Use robust bread: Soft white sandwich bread turns to mush, so choose a sturdy sourdough or ciabatta with a good crust.
• Don’t rush the base: Sweating the onions, carrots, and celery slowly builds the essential flavour foundation for the soup.
• Rest before serving: Letting the soup sit off the heat for 10 minutes allows the bread to fully absorb the savoury broth.

What To Serve With Ribollita

Serve this hearty stew with an extra drizzle of high-quality extra virgin olive oil over the top. A generous grating of parmesan cheese and a glass of robust red wine complete the meal.

How To Store

Keep leftover soup in an airtight container in the fridge for up to three days. As the bread continues to soak up liquid, you may need to add a splash of water when reheating on the stove.

FAQs

Can I freeze this soup?

It is best to freeze the soup base before adding the bread. Add fresh torn bread when reheating to maintain the right texture.

Do I have to use cavolo nero?

Savoy cabbage or regular kale work perfectly well if you cannot find cavolo nero in the shops.

Can I make it vegan?

Yes, the main recipe is naturally vegan if you omit the parmesan topping or use a dairy-free alternative.

Why is my soup too thin?

You might not have used enough bread or mashed enough of the beans. Simply stir in another handful of torn bread and simmer.

Nutrition

• Calories: 450 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 850mg
• Total Carbohydrate: 65g
• Protein: 18g

Try More Recipes:

• Hairy Bikers Colcannon Soup Recipe
• Hairy Bikers Eggs with Merguez Sausages Recipe
• Hairy Bikers Cowboy Baked Beans