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Ribollita with Savoy Cabbage and Cannellini Beans
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A hearty Italian soup that is low in fat but full of flavour, especially if you make it a day ahead. Ideal for chilly evenings, and ready in 30 minutes.
To prepare the cabbage, cut in half and remove the core by cutting a small triangular shape from the base, then thinly slice with a large, sharp knife. For a vegetarian supper, omit the bacon and add shavings of Castelli Italian hard cheese to serve
Typical values per serving:
This recipe was first published in October 2005.