Recipe: Ribolita Soup with Garlic Avocado Oil Toasts
This warming dish is also known as Tuscan white bean soup.
Recipe: Michael Van de Elzen
Prep time: 20 minutes
Cooking time: 30 minutes
8 tbsp garlic-infused avocado oil
1 medium onion, chopped
3 carrots, peeled and large diced
1 cup chopped celery
4 bay leaves
1 x 400g can whole peeled tomatoes
1 x 400g can cannellini beans, drained
1 ltr water
1 stock cube
½ tsp crushed toasted fennel seeds
zest of 1 lemon
4 tbsp chopped black olives
rind of good quality parmesan cheese
6 ciabatta rolls or ciabatta loaf
Heat 4 tbsp garlic-infused avocado oil in a large soup pot or casserole.
Add chopped onion and sauté until translucent. Add carrot, celery and bay leaves. Cook for 3 minutes. Add tomatoes, beans, water, fennel seeds and stock cube.
Cook for 10 minutes, add parmesan rind, lemon zest and olives. Cook for another 10-15 minutes.
Serve with warm ciabatta and Garlic Parmesan Oil.
Garlic Parmesan Oil
4 tbsp garlic-infused avocado oil
4 tbsp chopped parsley
4 tbsp finely grated parmesan
juice of 1 lemon
Mix all ingredients together in a bowl until well combined.