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Kale ribollita with griddled sourdough


Serves: 6
timePrep time: 35 mins
timeTotal time:
Kale ribollita with griddled sourdough
Recipe by Louise Pickford / Recipe photograph by Ian Wallace

Kale ribollita with griddled sourdough


Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
369Kcal
Fat
15gr
Saturates
4gr
Carbs
36gr
Sugars
10gr
Fibre
12gr
Protein
17gr
Salt
1.9gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 x 160g pack smoked cubetti di pancetta
  • 1 onion, finely chopped
  • 3 garlic cloves, 2 crushed and 1 left whole
  • 1 tbsp chopped fresh rosemary
  • 2 large leeks, trimmed and sliced
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 x 400g tin cannellini beans
  • 1 x 400g tin chopped tomatoes
  • 1.25 litre chicken or vegetable stock
  • 1 x 500g bag kale, tough stalks removed
  • 6 thick slices sourdough bread

Step by step

Get ahead
The soup can be kept for 2-3 days in the fridge. Add some water when reheating.
  1. Heat the oil in a saucepan and gently fry the pancetta, onion, crushed garlic, rosemary and salt and pepper for 10 minutes until the onion has softened. Add the leeks, carrot and celery and cook for a further 5 minutes.
  2. Meanwhile, transfer half the beans and all their liquid to a small food processor (or use a stick blender) and purée until smooth.
  3. Add the chopped tomatoes, stock and the puréed and whole beans to the saucepan. Bring to the boil, cover and simmer over a low heat for about 20 minutes, until the carrots are tender. Stir in the kale, cover and cook for a further 10 minutes until wilted.
  4. Meanwhile, heat a ridged grill pan until hot and grill the sourdough until lightly charred. Cut the remaining garlic clove in half and rub over the toast and drizzle with olive oil. Serve the soup with the griddled sourdough.

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