This traditional Italian soup literally means ‘reboiled’. It is made in large quantities with lots of fresh vegetables, and boiled up again the following day, when it usually tastes even better!

When we got the news that our country was going into lock down for at least 4 weeks, this is what I chose to make my family. It is comfort food at its best.

Ingredients:

1 T olive oil

2 sticks celery, chopped

1 large carrot, chopped

1 small red onion, chopped

6 cloves garlic, crushed

1/4 cup parsley

1 tin tomatoes

1 cup dried cannellini beans, soaked and cooked, or 2 tins

1 potato, diced

2 zucchini, chopped

1/4  cabbage

200 grams green beans

4 cups chicken/vegetable stock

salt and pepper

Loaf of wholemeal bread to serve

 

Method:

Heat oil in a large pot over low heat and add celery, carrot, onion, garlic and parsley. Cook for about 10 minutes or until onions are soft then add the tinned tomatoes. Season with salt and pepper.

Blend half the cannellini beans until smooth-you may need to add a little water. Add to the pot with all the other vegetables (including the other half of the cannellini beans) and the stock, and boil on a low heat for 30-40 minutes until everything is tender.

To serve, place a slice of bread in the bottom of the bowl, ladle the hot soup over it, and finish with a drizzle of olive oil and salt and pepper.

Even better the next day.