Ribollita with Lemon and Parsley Dressing

Ribollita with Lemon and Parsley Dressing


  • Ribollita
  • Cooked cannellini beans (250g of dried weight, soaked overnight or 2 tins drained) Large knob of butter

  • 3 small onions

  • 2 celery sticks

  • 1 bay leaf

  • 3-4 cloves of garlic

  • 4 small carrots

  • 1/2 tsp oregano

  • 1/2 tsp basil

  • 1/4 tsp fennel seeds

  • 1/4 test chilli seeds

  • 800ml bone broth

  • Tin of tomatoes

  • 200g shredded spring greens

  • Salt and pepper

  • Lemon and Parsley Dressing
  • 2 tbsp chopped parsley

  • 5 tbsp extra virgin olive oil

  • 4 tbsp lemon juice

  • Salt and pepper


  • Ribollita
  • Gently fry the onion, celery and bay leaf until soft. Add the garlic, carrots, herbs and bone broth and bring to the boil. Leave to simmer for around quarter of an hour. Add the tomatoes and cannellini beans and simmer for about 20 minutes. Stir in the spring greens and cook for 5 more minutes. Season generously with salt and pepper to taste. We served with buttered new potatoes and drizzled the lemon and parley dressing on top.
  • Lemon and Parsley Dressing
  • In a jug, mix the oil, lemon juice and parsley and add salt and pepper.