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Tuscan ribolita

Tuscan ribolita

Ladle out this hearty soup, bursting with colour and packed with veg

  • Feeds 4Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    973kj 213kcal
  • Fat
    Low 7%
  • Saturates
    Low 4%
  • Sugar
    Low 7%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 2 Co-op British carrots, finely chopped
  • 330g pack Co-op cherry tomatoes, chopped
  • 600ml vegetable stock, made with 1 stock cube
  • 400g can Co-op butter beans, drained and rinsed
  • 1/2 savoy cabbage, shredded
  • 1 Co-op tiger roll, roughly torn


  1. Heat the oil in a large pan and add the onion, garlic, celery and carrot
  2. Season and cook on a low heat, stirring occasionally, for 10 mins
  3. Add the tomatoes, stock and beans, and bring to the boil
  4. Reduce to a simmer and cook for 20 mins, topping up with a little hot water if needed
  5. Add the cabbage and bread for the last 10 mins of cooking
  6. Season to taste, then serve