Tuscan Bean Soup
Tuscan Bean Soup - Image 2

Tuscan Bean Soup

A modified version of Ribollita, a traditional Tuscan Bean Soup, made without stale bread for a lighter touch. This hearty soup features onion, garlic, tomatoes, fresh rosemary, cannellini beans, and silverbeet simmered in stock. The dish is seasoned with Parmesan cheese, salt, pepper, and served with grated Parmesan and pepperoncino for a touch of heat.

Price range: €1.72 through €107.00

€6.64
€12.00
€9.30
€11.00
€16.00
€7.00
€67.16
€10.24
€27.90
€5.69
€25.66
€7.00
€7.00
€5.75
€15.00
€7.00
€5.00
€107.00
€10.00
€11.00
€21.00
€12.00
€6.00
€8.00
€7.00
€7.00
€7.00
€7.00
€5.00
€7.00
€8.00
€8.00
View products Price range: €1.72 through €48.00
€8.00
€8.00
€9.00
View products Price range: €2.30 through €41.23
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Step 1
Fine dice onion and light fry in some olive oil for a few minutes.

Step 2
Add garlic and cook until fragrant.

Step 3
Add tomato and sprig of rosemary, also add salt at this point.

Step 4
Thoroughly wash the sliverbeet and finely chop, add to the pot and stir.

Step 5
Add the stock then the beans and allow to stew on medium heat for about 1/2 hr until beans are creamy with the lid on.

Step 6
If you don’t want it so watery remove the lid and cook until some water evaporates.

Step 7
Serve with grated Parmesan cheese and a pinch of pecorino for heat.

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