Tuscan-style swede soup (ribollita) with pesto croutons recipe
The humble swede is transformed into something special with this hearty and healthy Tuscan-inspired soup. Ideal for a budget-friendly filling lunch or simple supper.
See method- Serves 6
- 10 mins to prepare and 30 mins to cook
- 220 calories / serving
- Freezable
- Healthy
Ingredients
- 3 tbsp olive oil
- 400g frozen classic vegetable base mix
- 3 garlic cloves, finely chopped
- 3 thyme sprigs
- 2 rosemary sprigs
- 250g tomatoes, quartered
- 1 vegetable stock pot, made up to 1.2ltrs
- 400g swede, peeled and diced
- 400g tin cannellini beans, drained
- 4 Savoy cabbage leaves, thick stalks removed, thinly sliced
- 2 slices crusty bread, roughly chopped
- 2 tsp green pesto
- 15g Parmesan, finely grated
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Shop ingredientsEach serving contains
- Energy
- 920kJ 220.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 23.8gProtein 7.2gFibre 7.4g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Heat 2 tbsp oil in a large saucepan over a medium heat and fry the vegetable base mix for 3-4 mins, stirring occasionally, until defrosted and softened slightly; season. Add the garlic, thyme and rosemary sprigs.
- Stir in the tomatoes, cook for 2 mins, then add the stock and swede. Simmer for 12-14 mins until the swede is tender, then add the beans and cabbage and cook for 2-3 mins until the cabbage is tender.
- Meanwhile, put the bread in a bowl with the remaining olive oil, a pinch of salt and the pesto; stir to coat. Tip onto a lined baking sheet and bake for 7-8 mins until golden and crisp.
- To serve, remove the herb sprigs and divide the soup between 4 bowls. Top with the pesto croutons and a shaving of grated Parmesan.
- See more Soup recipes
Freezing and defrosting guidelines
Freeze soup only. 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.
