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Ribollita | Veganuary Week 4

Ribollita | Veganuary Week 4
Ribollita | Veganuary Week 4

This ribollita is DELICIOUS! If you don't know what it is, it's a Tuscan bread stew that's hearty and healthy. Ribollita means re-boiled - it's designed to be made in big batches and then re-boiled when you're ready to eat it next! This works perfectly as a recipe in our meal plan as we make it for dinner then serve for lunch again later in the week and it's still just as tasty. 😊



  • 1 tbsp good olive oil, plus extra to finish
  • 1 red onion
  • 2 cloves garlic
  • 1 large carrot
  • 1 celery stick
  • 1 small dried chilli
  • 10g sage
  • 10g thyme
  • 400g plum tomatoes
  • 400g cannellini beans
  • 400g cavolo nero
  • 150g stale ciabatta
  • Salt and pepper to taste
  • Chilli flakes to season


  1. 1.

    You will need..

    Grater | Large saucepan

  2. 2.

    Peel and finely dice the red onion | Trim, peel and coarsely grate the carrot | Trim and dice the celery | Pick and roughly chop the sage | Pick and roughly chop the thyme leaves | Drain and rinse the beans | Destem the kale, dice the stalks and finely slice the leaves | Cut the ciabatta into 1 inch cubes | Peel and grate the garlic

  3. 3.

    Warm the olive oil in a large pan over a medium heat | Add the onion to the pan and stir for 2 minutes | Add the sage, thyme, chilli and garlic and stir for 2 minutes | Add the carrot and celery to the pan and cook, stirring regularly for 8-10 minutes until very soft

  4. 4.

    Add the plum tomatoes to the pan, half-fill the empty can with water and pour into the pan | Stir to mix, turn the heat up to a gentle simmer and cook for 10 minutes | Add the beans and cavolo nero to the pan, and stir for 2-3 minutes to mix

  5. 5.

    Add the beans and cavolo nero to the pan and stir for 2 minutes to combine | Add the bread and 500ml of water to the pan, fold to combine, turn up the heat, bring to a boil, turn down the heat to low and simmer for 15-20 minutes

  6. 6.

    Taste the soup, season to perfection, ladle half the soup into a bowl and serve immediately with a drizzle of olive oil | Transfer the remaining soup to a sealable container and put the container in the fridge for later in the week