KOO Ribollita

Ribollita means ‘reboiled’, and an essential step to this recipe is to let the soup chill before reheating later for added depth of flavour.

Serves: 4
Time: 30 minutes


1 onion, diced
2 carrots, peeled & diced
2 celery stalks, peeled & thinly sliced
½ KOO Tin Butter Beans, drained & rinsed
½ KOO Tin Speckled Sugar Beans, drained & rinsed
1 KOO Tin Chopped & Peeled Tomatoes
1 bunch kale or spinach, chopped into ribbons
1 garlic clove, finely chopped
1-2 bay leaves
1-2 sprigs thyme
1 Tbsp oil
salt and pepper, to taste


Bring a sauce pot to a medium heat, add the oil, onion, carrots and celery. Sauté for 5-6 minutes and then add the garlic, bay leaves and thyme. Add the tinned tomato and a splash of water, cook for 10 minutes. Add the KOO tinned beans and season the dish with salt and pepper.
To prepare the ciabatta, preheat a oven to 180°C. Roughly tear the bread into pieces and place onto a oven sheet pan. Place the bread into the preheated oven to bake and turn a golden crisp colour, about 4-6 minutes.
Add more water to the tomato mixture if needed, the mixture needs to be a soup consistency.
Add the bread chunks into the soup and simmer until the bread breaks apart and the soup thickens and then serve.

Chefs Tip:

Brush the bread with some olive oil before placing into the oven to bake.

Best served with a generous splash of olive oil and freshly cracked black pepper.

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