Niall McKenna's Ribollita Soup

Ribollita Soup

(Serves 4)


  • 2 tbsp of olive oil, plus extra for garnish
  • 1 onion, finely diced
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled and finely diced
  • 3 scallions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes
  • 1 sprig rosemary, destalked
  • 1 can chopped tomatoes (400g)
  • 500ml vegetable stock
  • 1 can cannellini beans, drained
  • 200g kale, chopped with woody stalk removed
  • 100g bread, best if it is stale and chopped
  • 50g Parmesan, grated


Begin by heating the oil on a medium heat in a heavy bottom pot with a lid.

Add in the onion, celery and carrot along with a pinch of salt. Then add the garlic and chilli flakes, cooking for one minute.

Next, add in the rosemary, tomatoes, vegetable stock and beans, bringing to a simmer. Once simmering, add the kale, placing the lid on to allow to cook for a further 10 minutes.

Finally, add in the bread, seasoning to taste with salt and pepper. Serve with a garnish of Parmesan and a drizzle of olive oil.

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