Cooking up Ribollita Soup with Parsley Herb

Ribollita is an Italian Soup that originated in Tuscany. Ribollita means 're-boiled' in Italian so this dish will carry on cooking by itself once in the pot.

This version of ribollita soup is with an extra serving of parsley and I am sure differs from the traditional recipe in several ways. The extra helping of parsley in this ribollita soup gives it a delicious flavour and makes it even healthier.

To prepare this you will need:

• 2 finely chopped onions

• 2 finely chopped carrots

• 2 sticks finely chopped celery

• 1 crushed clove of garlic

• 3 tablespoons freshly chopped parsley

• 2 tablespoons olive oil

• 1 potato, peeled and cubed

• 2 medium sized courgettes, sliced

• 400g can whole peeled tomatoes, chopped with juice

• 250g spinach, roughly chopped, stalks removed

• 1 packet minestrone soup

• 2 - 3 slices of 1 or 2 day old Italian or French bread

• (2 cups) 500ml water

• Freshly ground salt and black pepper

How to put the Ribollita Soup with Parsley together

Heat the oil in a large saucepan, combine the onions, carrots, celery, garlic, parsley and fry over a medium heat until soft.

Add the tomatoes, spinach, potato, courgettes, soup and the water.

Cover the pan and cook for 20 or 30 minutes or until the vegetables are soft.

Add salt and pepper to taste and gently mix the bread into the parsley ribollita mixture. Cover the pan and cook for another 30 minutes.

Serve the Ribollita Soup with Parsley hot garnished with a sprig of parsley.

The Ribollita Soup with Parsley can be reheated the next day if required and the flavours will improve overnight in the fridge! You may need to add a little more water to thin down the consistency of the Ribollita Soup.

 Don't only enjoy the ribollita soup with parsley, also try out one of famously Parsley recipes you can ever lay your hands on. Maybe you can impress two or more friends, who knows?