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Tuscan-style swede soup (ribollita) with pesto croutons recipe

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The humble swede is transformed into something special with this hearty and healthy Tuscan-inspired soup. Ideal for a budget-friendly filling lunch or simple supper. See method

Serves 6
10 mins to prepare and 30 mins to cook
220 calories / serving
Freezable
Healthy

Ingredients

3 tbsp olive oil
400g frozen classic vegetable base mix
3 garlic cloves, finely chopped
3 thyme sprigs
2 rosemary sprigs
250g tomatoes, quartered
1 vegetable stock pot, made up to 1.2ltrs
400g swede, peeled and diced
400g tin cannellini beans, drained
4 Savoy cabbage leaves, thick stalks removed, thinly sliced
2 slices crusty bread, roughly chopped
2 tsp green pesto
15g Parmesan, finely grated

2 of your five-a-day and low in fat

Each serving contains

Energy
920kj
220kcal 11%
Fat
9g 13%
Saturates
2g 9%
Sugars
10g 11%
Salt
1.1g 19%

of the reference intake
Carbohydrate 23.8g Protein 7.2g Fibre 7.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Heat 2 tbsp oil in a large saucepan over a medium heat and fry the vegetable base mix for 3-4 mins, stirring occasionally, until defrosted and softened slightly; season. Add the garlic, thyme and rosemary sprigs.
Stir in the tomatoes, cook for 2 mins, then add the stock and swede. Simmer for 12-14 mins until the swede is tender, then add the beans and cabbage and cook for 2-3 mins until the cabbage is tender.
Meanwhile, put the bread in a bowl with the remaining olive oil, a pinch of salt and the pesto; stir to coat. Tip onto a lined baking sheet and bake for 7-8 mins until golden and crisp.
To serve, remove the herb sprigs and divide the soup between 4 bowls. Top with the pesto croutons and a shaving of grated Parmesan.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Soup recipes