River Cafe’s Roast Ribollita

river cafe roast ribollita

With a big bag of chard from Glebelands City Growers and spinach, white onions and basil from the Riverford veg box, there is only one call… ribollita al forno! Its a thick Tuscan soup, in this recipe River Cafe suggest you roast it in the oven between slices of sourdough. This recipe serves 6.
Glebelands Chard


1.5kg borlotti beans (cooked from dried – I used 2 tins instead)

500g Swiss Chard, leaves only

Maldon salt and black pepper

500g borage or spinach leaves

1kg ripe tomatoes, skinned

olive oil

500g white summer onions (from Riverford) or spring onions, green and white parts chopped

3 garlic cloves, peeled and finely chopped

2 tablespoons chopped flat leaf parsley

4 tablespoons fresh basil leaves

2 tablespoons fresh marjoram leaves

12 slices sourdough bread 1.5cm thick

extra virgin olive oil


Bring a large pan of salted water to the boil. Blanch the chard for 5 minutes, then remove rain and shop. Blanch the borage or spinach in the same water, remove and drain and chop. Remove the hard centre core from he skinned tomatoes then chop the flesh to a coarse pulp.

Riverford Onions

Heat 3 tbsp olive oil in a large thick-bottomed saucepan, add the onion and fry until soft. Add the garlic and half the herbs. Cook over a low heat just to combine. Add the tomato and 1 teaspoon of salt. Simmer gently to a thickish sauce, which takes about 30 minutes. Mash half the beans and add to the to the sauce. Stir and cook for 5 minutes, then stir in the green vegetables. Season, add the remaining herbs, mix well and cool.
Added leave to soup
Before baking
Preheat the oven to 220C. pour enough olive oil into a roasting tray to coat the bottom and place on a flame. Place half the bread on the base, pour over the soup. Cover with the remaining bread, drizzle with olive oil and bake in the oven for 15-20 minutes until crisp and golden. Serve warm or cold, drizzle with extra virgin olive oil.

Served Roast Ribollita


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