Soups & stews
Ribollita-style tomato soup
This is a super simple way to make a big batch of comforting tomato soup fortified with beans and kale to make a complete meal. The bacon is optional, easily swapped for some toasted and torn bread.
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg tomatoes, halved
- olive oil
- 3 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 700ml vegetable or chicken stock
- red wine vinegar, to taste
- ½ tin of borlotti beans, drained
- 50g black kale, roughly chopped
- a few sprigs of fresh thyme
- 2 rashers of streaky bacon, cooked until crisp
Method
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Step 1
Throw the onions, celery and tomatoes together in a roasting tray with 3 tbsp of olive oil. Season with salt and pepper.
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Step 2
Preheat the oven to 200˚C/Gas 6. Roast for 40 mins, turning halfway through, until soft and starting to darken at the edges.
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Step 3
Remove from the oven and tip straight into a blender. Add the garlic, tomato purée and stock. Blend until completely smooth.
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Step 4
Pour the soup into a pan on a low heat. Add the beans, kale and a few thyme leaves.
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Step 5
Heat gently until the beans are warmed through and the kale has wilted.
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Step 6
Taste and tweak with more salt and a dash or two of vinegar, to your liking then serve by garnishing with crumbled crispy bacon and some fresh thyme leaves.