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Kale ribollita with griddled sourdough

  • Serves 6
  • Prep 35 mins
  • Total time 1 hr
0.0/5 rating (0 votes)
Kale ribollita with griddled sourdough
Kale ribollita with griddled sourdough

step by step

  • 1Heat the oil in a saucepan and gently fry the pancetta, onion, crushed garlic, rosemary and salt and pepper for 10 minutes until the onion has softened. Add the leeks, carrot and celery and cook for a further 5 minutes.
  • 2Meanwhile, transfer half the beans and all their liquid to a small food processor (or use a stick blender) and purée until smooth.
  • 3Add the chopped tomatoes, stock and the puréed and whole beans to the saucepan. Bring to the boil, cover and simmer over a low heat for about 20 minutes, until the carrots are tender. Stir in the kale, cover and cook for a further 10 minutes until wilted.
  • 4Meanwhile, heat a ridged grill pan until hot and grill the sourdough until lightly charred. Cut the remaining garlic clove in half and rub over the toast and drizzle with olive oil. Serve the soup with the griddled sourdough.
  • Recipe by Louise Pickford

    Recipe photograph by Ian Wallace

Get ahead

The soup can be kept for 2-3 days in the fridge. Add some water when reheating.

You will need

  • 2 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 x 160g pack smoked cubetti di pancetta
  • 1 onion, finely chopped
  • 3 garlic cloves, 2 crushed and 1 left whole
  • 1 tbsp chopped fresh rosemary
  • 2 large leeks, trimmed and sliced
  • 2 large carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 x 400g tin cannellini beans
  • 1 x 400g tin chopped tomatoes
  • 1.25 litre chicken or vegetable stock
  • 1 x 500g bag kale, tough stalks removed
  • 6 thick slices sourdough bread

+ Nutritional Information