Ribollita Rescue: A Warming Britalian Soup for the UK’s Cold Snap

With a cold snap set to sweep across the UK in the coming days, it’s time to reach for your biggest pot and create something nourishing, comforting, and thrifty. Enter Ribollita, a traditional Tuscan soup that’s perfect for transforming your post-Christmas leftovers into a bowl of hearty goodness.

This recipe celebrates everything The Britalian Diet stands for: simple, wholesome ingredients and big, bold flavours. Packed with fibre-rich beans, leftover greens, and thickened with chunks of bread, this soup is as frugal as it is filling. It's exactly what you need to warm up after a frosty walk or to enjoy while huddled under a blanket.

So, grab your festive scraps and embrace the magic of turning “what’s left” into something truly delicious. This ribollita-style soup will heat you up from the inside out while helping you ease into healthier habits post-Christmas.

Post-Christmas Britalian Ribollita Soup

(Serves 4-6)

Per serving:

• 4 servings: ~255 calories each

• 6 servings: ~170 calories each

Ingredients:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery sticks, chopped

• 3 garlic cloves, minced

• 1 tsp dried thyme or mixed Italian herbs

• 1 bay leaf

• 1 tin of chopped tomatoes (400g)

• 1 tin of cannellini beans, drained and rinsed

• 500ml chicken or vegetable stock (or leftover gravy diluted with water)

• 200g leftover cooked greens (e.g., cabbage, kale, or sprouts)

• 200g stale bread, torn into chunks (or wholemeal crackers)

• Grated Parmesan or Pecorino Romano (optional, for topping)

• Salt and black pepper, to taste

Method:

1. Prep the base: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.

2. Add flavour: Stir in the garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.

3. Build the soup: Add the chopped tomatoes, cannellini beans, and stock. Bring to a simmer.

4. Use the greens: Stir in the leftover cooked greens. Simmer for 10 minutes to let the flavours meld.

5. Thicken it up: Add the bread chunks to the pot. Let them soak up the soup, stirring gently to thicken the broth. Add water if it gets too thick.

6. Season and serve: Remove the bay leaf, season with salt and pepper, and ladle into bowls. Garnish with grated Parmesan if desired.

Why It Works

• Post-Christmas leftovers: Clears out greens, gravy, and stale bread without wasting.

• Packed with fibre and protein: Cannellini beans and veggies keep you full.

• Comforting but light: A warming alternative to heavy festive meals.

Enjoy with a drizzle of extra virgin olive oil and a cosy blanket!