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REAL SOUP BASE RECIPE

Ribollita

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 1 tbs olive oil
  • 1 small onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 L Campbell’s Real Soup Base – Italian
  • 400g can cannellini beans, drained, rinsed
  • 1 cup baby spinach leaves, shredded
  • croutons to serve

Made with Campbell's
real soup base

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Method

  1. Heat oil in a medium saucepan. Cook onion, carrot and celery for 3 minutes.
  2. Add Campbell’s Real Soup Base – Italian. Bring to the boil, then simmer for 10 minutes. Add beans. Simmer for 2 minutes. Stir through spinach before serving.
  3. Ladle soup into bowls. Garnish with croutons.

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