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    Ribollita with Savoy Cabbage and Cannellini Beans

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    Ribollita with Savoy Cabbage and Cannellini Beans

    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.

    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 3 cloves garlic, crushed
    • 1 onion, finely chopped
    • 4 small carrots, finely sliced
    • 2 x 410g cans Waitrose Cannellini Beans, rinsed and drained
    • 500ml pouch Waitrose Cooks' Ingredients Vegetable Stock
    • 200g Savoy cabbage, quartered, cored and shredded
    • 200g Waitrose Smoked Dry Cure Rindless Back Bacon
    • 25g pack fresh basil, torn
    • ½ tbsp olive oil


    1. Preheat the grill to high. In a large, lidded pan, gently heat the oil and add the garlic, onion, and carrots. Cover and cook for 5 minutes until starting to soften, stirring occasionally.
    2. Remove the lid and add the beans, stock and 100ml boiling water and bring to a simmer, stirring occasionally. Add the cabbage and cook for a further 5 minutes until the cabbage is tender.
    3. Place the bacon under the grill on a rack and cook for 4-5 minutes, turning once, until crisp. Leave to cool slightly then tear into pieces and stir into the soup.
    4. Spoon into individual bowls, scatter with the basil and serve with a good grind of black pepper and Waitrose Grissini Breadsticks or warmed ciabatta bread.

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    Cook's tips

    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


    Average user rating

    4 stars