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Spring green and ciabatta soup

This soup is inspired by Tuscan ribollita, which translates as ‘re-boiled’ and is made using leftover minestrone and bread from the day before.

  • Timer Prep 15 min
    Cook 35 min
  • Chart 330.0 cal/
  • Chef hat Easy


Peel and finely chop the carrots. Finely chop the onions. Tear the fresh basil leaves. Slice the garlic cloves. Drain and rinse the canned butterbeans. Shred the spring greens.


  1. 1 Heat 1 tbsp of the oil in a large saucepan, add the onion and carrot and cook for 2-3 minutes, until softened.
  2. 2 Add the garlic and cook for another 1 minute.
  3. 3 Tip in the tomatoes and stock, season, bring to the boil, then simmer gently for 20 minutes.
  4. 4 Add the beans and spring greens, simmer for 10 minutes, then stir in the basil.
  5. 5 Toast the bread on both sides. Serve the soup, drizzled with the remaining oil, with the toasted ciabatta.
  • Average per serving
  • Calories 330.0kCal
  • Fat11.2g
  • Saturated1.5g
  • Salt1.93g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg