Roman Ribollita (ZOE)

Name: Roman Ribollita (ZOE)
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tin of borlotti beans; 1 tin of cannellini beans; 150g pearl barley (soaking for a few hours before will speed up the cooking); 300g cavolo nero; 300g cabbage; 1 carrot; 2 cloves garlic; 2 sticks celery; 1 onion; 2 large tomatoes or 1 tin of tomatoes; 1 piece per serving stale sourdough bread; a pinch of thyme; 1 sprig rosemary; chilli; plenty of olive oil

4 steps

Hit SAVE if you’re looking for a one-pot recipe that packs in 15 plants into every single bowl. Teaching us her family recipe of Roman Ribollita is ZOE nutritionist Ribollita means reboiled so this recipe is made for batch-cooking, keep some in your freezer for those colder evenings when you’re craving something comforting. A number of large-scale studies link the Mediterranean diet to a lower risk of several chronic health conditions and it doesn’t get much more Mediterranean than this classic Italian dish packed full of fibre and polyphenols to nourish your gut microbes. Here’s how to do it: Serves 6

Updated at: Fri, 02 Feb 2024 16:45:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories289 kcal (14%)

Total Fat4.2 g (6%)

Carbs49.6 g (19%)

Sugars6.3 g (7%)

Protein13 g (26%)

Sodium349.4 mg (17%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1tin of borlotti beans

1tin of cannellini beans

150gpearl barley

soaking for a few hours before will speed up the cooking

300gcavolo nero

300gCabbage

2 stickscelery

large, or 1 tin of tomatoes

1 piecesourdough bread

1 sprigrosemary

Instructions

Step 1

Chop your garlic, onion, celery and carrot into a fine dice and add to a pan with olive oil and rosemary. Season with salt and pepper and sauté the sofrito for 10 minutes then add in the chopped parmesan rind if using.

Step 2

Add in the pearl barley, tomatoes and beans with their liquid, cover with a lid and cook for 30-40 minutes until the barley is cooked, adding extra water if needed.

Step 3

Chop the greens and add to the pan then continue to cook for another 10 minutes.

Step 4

To serve, place a piece of sourdough in the bottom of your bowl and top with the ribollita, add fresh chilli, thyme, parmesan and a drizzle of olive oil to serve.

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