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Silverbeet and bean soup

A hearty and delicious soup based on the classic Italian ribollita. It’s packed full of flavour and wonderfully healthy vegetables.

A hearty soup based on the Italian classic Ribollita.
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner

Method:

  1. Heat oil in a large pot and add the onion/leek, carrot and fennel/celery and cook over a low heat until soft and lightly browned.
  2. Add garlic, tomato, silverbeet, stock and water and bring to a simmer for 30 minutes.
  3. Add the canned beans and bring back to a gentle simmer before serving.

Tips:

All of the vegetables can be swapped out with any other vegetables or used in different proportions. Aim for approximately 5 cups of finely chopped vegetables in total.

This soup freezes well for a quick meal at a later date.

  • 2 tbsp
    oil
  • onion or leek, finely chopped
  • carrot, finely chopped
  • 1 bulb 
    fennel or 1 stalk celery, finely chopped
  • 4 cloves
    garlic, crushed
  • 1 x 400g can  
    crushed tomatoes
  • 4 cups
    finely chopped silverbeet
  • stock cube
  • 6 cups
    water
  • 2 x 400g can 
    cannellini beans, drained and rinsed
Per serve
  • Energy
    950kJ
  • Total Fat
    8.6g
  • Saturated Fat
    0.7g
  • Total Carbohydrate
    38.9g
  • Sugars
    8.0g
  • Dietary Fibre
    13.1g
  • Protein
    12.5g
  • Sodium
    490mg