Serving amount:
  • 1 cannellini beans pack
  • 1 parmesan piece
  • 1 ATLAS tomato sugo
  • 2 ciabatta rolls
  • 1 fennel*
  • 1 carrot
  • 1 Tuscan kale bunch
  • 1 celery stalk
  • 1 brown onion*
  • 1 garlic clove*

Pantry staples: Salt, cracked pepper, olive oil 

Allergens: Wheat, gluten, yeast, garlic, onion, dairy

Specialised equipment: Oven safe pot (optional), peeler, sieve, baking dish (optional) 

CHef's note: Ribollita, meaning reboiled, is a classic Tuscan white bean soup usually made with day-old bread. The secret to making this soup so delicious is to throw in the rind of parmesan cheese which is usually the piece you dispose of. 

* Use half of the onion and fennel provided. 

* Garlic is to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Always read the recipe in full before you begin. Preheat oven to 220C fan forced. Wash the vegetables. Peel the carrot and cut into small dice. Cut the celery, fennel* and onion* into small dice. Crush and chop 1 garlic clove* per 2 people. Pick the leaves of 1 sprig of rosemary per 2 people. Tear the bread into pieces. Roughly tear the Tuscan kale leaves from the stalk. Drain and wash the beans. Grate half of the parmesan and cut the remaining into small pieces. 

2. Cook the soup base 

If you have an oven safe pot, you can use that for the whole cooking process. Otherwise, use a saucepan and transfer to a baking dish when ready to go in the oven. Heat a splash of oil in a saucepan over medium heat. Add the onion, celery, carrot, fennel and half of the rosemary and cook for 5 minutes, stirring often, or until soft. 

3. Add the beans 

Add 250ml per person of water, cannellini beans, garlic and tomato sugo. Bring to the boil then reduce to a simmer for 3 minutes to bring the flavours together. 

4. Add the kale 

Remove from heat and stir in the kale leaves and the parmesan pieces. Season with pepper and salt to taste. 

5. Bake the ribollita 

Keep the soup in the oven safe pot or transfer to a baking dish. Top with the pieces of bread to cover the soup. Sprinkle some cracked black pepper, olive oil, the remaining rosemary leaves and the grated parmesan over the bread. Place in the oven for 10 minutes or until browned and crisp. 

6. To serve 

Divide the ribollita between serving bowls.