September 13, 2013

Ribollita {Tuscan Vegetable, Cabbage and Bread Soup}

We'll talk about soup in a moment...A very quick moment because I really want to talk about it, it's absolutely delicious!

Today is my birthday. Holly's birthday, not Holly's Pantry. The Holly who is the biggest fan of double denim, wearing nail polish on days off, salt on her caramel, shoes (all of the shoes!), whiskey sours and spending time with friends. 

I don't want to get heavy with you but I have decided on the day of my 23rd birthday, and this may be very naive of me, but I have decided to try and do what makes me happy. I'm more or less straight out of college and am extremely determined to make something of myself. Nobody tells you how difficult life is once you've left college. If we all knew, we'd never leave! 

I have spent the last 4 months feeling a little bit lost. Life's not about that, is it? It's got to be about using your time better then that. Like my mother says, 'You should do something everyday that interests you, something that makes you happy alongside the work that you do.'. Mama always knows best! 

I'm feeling pumped and positive! Ok, it's soup time now! This soup is actually kind of incredible. Essentially it's a big pot of vegetables and water. Now, that doesn't sound great but I had this soup about a year ago and remembered the flavours of it and how satisfying it was to eat. I had to have it again. I couldn't find the recipe my mother followed for the soup...but I think this once comes very close and will become a family favourite. 

The toasted sourdough can either go with or in the soup. Both ways are delicious and the soup is not complete without a mound of shaved parmesan on top!

The soups on, it's hot, it's my birthday and I'm going to open some presents!


Holly, x

If you're like me and you find chopping vegeatbles therapeutic then this soup will be one hell of a therapeutic session for you!

Cut the leek in half lengthways and run it under cold water to get rid of the dirt. Thinly slice the leek, the onion and dice the carrot into a 1/4 inch dice. 

Heat the olive oil in a large pot and sauté the onion, leek and carrot with a good pinch of salt for 7-10 minutes over a low heat until softened and not at all brown. 

While the vegeatbles are sautéing, thinly slice the cabbage.  

Gather a bunch of thyme and tie it together with a piece of the soup simmers, the bunch of thyme will release all its flavour and once you are ready to serve the soup, you can easily lift it out of the soup.

Add in the sliced cabbage, thyme, more salt and stir well.

Cook over a medium for 5 minutes. Stir in the tomato paste and stir until well combined. 

Pour in 3.5-4 litres of water and stir in the cannellini beans. 

Simmer over a medium heat for 30 minutes. Taste the soup for seasoning before serving. 

As your soup is cooking, slice the sourdough bread...

...lay on a baking tray, drizzle with olive oil, salt, pepper and toast, on both sides, under a hot grill. 

Recipe, Serves 6-8 

50ml Olive Oil
2 Medium White Onions
2 Large Carrots
4 Cloves Garlic
1 Leek
1 York Cabbage
3 Sprigs Fresh Thyme
2 Heaped Tablespoons Tomato Paste
3.5-4 Litres Water
1 x 400g Tin Cannellini Beans
1 Loaf Sourdough Bread
Olive Oil, Salt and Pepper
Parmesan Cheese, to serve

Slice the onion, dice the carrot into a 1/4 inch dice, half the leek lengthways and run it under cold water to remove the dirt and slice. 
Heat the olive oil and sauté the onion, leek and carrots over a medium heat for 7-10 minutes with a big pinch of salt and pepper until softened and not brown at all.
In the meantime, thinly slice the cabbage.
Tie the thyme together with a piece of clingfilm.
Add in the sliced cabbage and thyme, more salt and pepper and stir well.
Cook over a medium heat for 5 minutes until softened. 
Stir in the tomato purée and stir well until well combined. 
Add in the water, until the mixture looks soupy, and stir in the cannellini beans.
Simmer for 30 minutes, so that the soup cooks and thickens.
Preheat the grill, slice the sourdough, drizzle with olive oil, salt and  pepper.
Toast under the grill on both sides until good and crispy.
After 30 minutes taste the soup for salt and pepper and remove the thyme.
Ladle the soup into bowls, garnish generously with shaved parmesan cheese and the toasted sourdough.


  1. Happy birthday Holly! 'Do what you love and love what you do' ;) x

  2. Holly,
    Happy Birthday! Wow your blog is amazing! Now I want soup! :) x

    1. Hey Alex!How are you?? Thanks for the kinds words!x