Ribollita Soup

I'm not a big fan of hot soup, although I have some favourites:

Leek soup
White asparaguas soup - thank you Ana!!
Tomato soup
Garbanzo soup
Bean soup
Pasta and tomatoes soup

This Ribollita soup is typical of Tuscany in Italy.

1 Onion, diced
1 Zuchini, diced
1 Carrot, diced
4 Garlic cloves, diced
3 Tbsp Olive oil
1 tsp Salt

1. Using a large pan, sautée the vegetables in the olive oil, and season with salt. Cook it at minimum heat for 15 minutes.

400g Tomatoes, concasse

2. Add the tomatoes and cook for 5 more minutes.

280g Red beans (Canned is fine)
280g Kidney beans (Canned is fine)
300g Cabbage, roughly diced (In Tuscany they use Cavolo Nero but I just use normal cabbage)

3. After adding the beans and cabbage, allow to cook for 10 more minutes.
4. Then add 2L of water or Vegetable stock, and allow to simmer for 30 more minutes.
5. If using water, don't forget to season with more salt.

Papaya soup with Cashew cream

I once worked in a restaurant where they served fresh fruit soups. Now these soups I like!
This recipe is for a super fresh papaya soup topped with creamy cashew.

To make the soup just put in a blender:

2 Papayas, flesh only
1/2 Pinneaple, flesh only
0,1L Mango juice

To make the creamy cashew just put in a blender:

1 cup of cashew per 1/2 cup of water.
Add more water if needed, according to the consistency you prefer.


If you like something to bite on, you can always dice an extra papaya into cubes and add them to the soup. Or chunks of pinneaple or mango, or any other fruit actually.