When I first became vegan back in 2006, I really missed creamy tomato soup. I created this simple version that uses just five ingredients, for when you just need that familiar, comforting bowl of soup.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.
Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.
I love the smoky background to this classic soup, which is sunny in both colour and flavour.