Smoked ham, borlotti bean & kale ribollita

Name: Smoked ham, borlotti bean & kale ribollita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp Essential Olive Oil; 200 g Cooks’ Ingredients Soffritto Mix; 2 cloves garlic, chopped; 100 g No.1 British Free Range Sweet and Smoked Ham, roughly chopped into 1cm pieces; 400 g can chopped tomatoes; 750 ml Cooks’ Ingredients Chicken Stock; 400 g can borlotti beans, drained and rinsed; 1 tbsp Cooks' Ingredients Smoked Tomato Paste; 150 g pack whole leaf kale, thick stalks removed, shredded; 2 ciabatta rolls, halved; Parmigiano Reggiano

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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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

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.
Stir in the tomatoes, stock, beans and tomato paste and simmer for 15 minutes, ensuring all is piping hot throughout.
Add the kale and cook for 5-8 minutes, until tender. Check the seasoning.
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.

Typical values per serving when made using specific products in recipe