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Smoked ham, borlotti bean & kale ribollita

Smoked ham, borlotti bean & kale ribollita

A classic Tuscan rustic bean and bread soup with sweet and smokey flavours from the addition of black treacle ham.

5 out of 5 stars(4) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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Ingredients

  • 2 tbsp Essential Olive Oil
  • 200g Cooks’ Ingredients Soffritto Mix
  • 2 cloves garlic, chopped
  • 100g No.1 British Free Range Sweet and Smoked Ham, roughly chopped into 1cm pieces
  • 400g can chopped tomatoes
  • 750ml Cooks’ Ingredients Chicken Stock
  • 400g can borlotti beans, drained and rinsed
  • 1 tbsp Cooks' Ingredients Smoked Tomato Paste
  • 150g pack whole leaf kale, thick stalks removed, shredded
  • 2 ciabatta rolls, halved
  • Parmigiano Reggiano

Method

  1. Heat the oil in a large saucepan and gently fry the soffritto for 10 minutes until softened and golden. Add the garlic and ham and cook for 2 minutes more, until fragrant.

  2. Stir in the tomatoes, stock, beans and tomato paste and simmer for 15 minutes, ensuring all is piping hot throughout.

  3. Add the kale and cook for 5-8 minutes, until tender. Check the seasoning.

  4. Place half a ciabatta roll into 4 soup bowls. Ladle over the broth, scatter over some parmesan, then serve.

Cook’s tip

Serving the bread in a single piece gives structure to the finished dish, but it can be to torn into smaller pieces to speed up softening, if preferred.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,637kJ/ 390kcals

Fat

13g

Saturated Fat

2.8g

Carbohydrates

39g

Sugars

10g

Fibre

9.2g

Protein

24g

Salt

1.5g

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