Spring ribollita recipe
Created by The Tesco Recipes team
Ribollita is a vegetable and bean stew originating from Tuscany that's typically made with leftover bread 'croutons'. This lighter version for spring is packed with seasonal veggies, like asparagus and kale. It's a great and delicious way to up your veg intake.
See method- Serves 4
- Takes 50 mins
- 289 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 1½ tbsp olive oil
- 1 large red onion, diced
- 1 carrot, scrubbed and diced
- 2 celery stalks, diced
- 1 fresh rosemary sprig
- 2 garlic cloves, crushed
- 400g tin borlotti beans, drained and rinsed
- 40g pecorino, shaved, plus the rind (optional)
- 400g tin chopped tomatoes
- ½ vegetable stock cube, made up to 400ml
- 180g pack curly kale
- 180g pack asparagus, woody ends discarded, sliced into 4cm pieces
- 100g stale crusty bread, torn
- 2 tbsp extra-virgin olive oil (optional)
Each serving contains
- Energy
- 1210kJ 289.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 29.7gProtein 14.0gFibre 9.6g
Method
- Heat 1 tbsp oil in a casserole dish or lidded saucepan over a medium heat; cook the onion for 5 mins, stirring occasionally. Add the carrot, celery and rosemary; cook for a further 5 mins or until softened and turning golden, adding the garlic for the last 2 mins.
- Stir in the drained beans and pecorino rind, if using, season, and fry for 2 mins. Add the tomatoes and stock, then bring to the boil. Reduce the heat to low-medium and simmer for 20 mins, stirring occasionally, until rich and saucy.
- Meanwhile, put the kale in a bowl with the remaining ½ tbsp oil and massage well using your hands. Add to the stew with 200ml water, mix well, then increase the heat to medium-high, cover and cook for 2 mins.
- Stir in the asparagus and bread, re-cover and cook for a further 5 mins or until the asparagus and kale are just tender. Remove the pecorino rind and rosemary sprig; season to taste. Scatter over the shaved pecorino, season with black pepper and drizzle with extra-virgin oil to serve, if using.
- See more Dinner ideas for spring
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
