Savoury Recipe

Ribolita soup with garlic avocado oil toasts (serves 6)

Prep time: 20 minutes
Cooking time: 30 minute

Product Used

Extra Virgin Avocado Oil


  • 8 tbsp Grove avocado garlic oil
  • 1 medium onion, chopped
  • 3 carrots, peeled and large diced
  • 1 cup chopped celery
  • 4 bay leaves
  • 1 x 400g can whole peeled tomatoes
  • 1 x 400g can cannellini beans, drained
  • 1 ltr water
  • 1 stock cube
  • ½ tsp crushed toasted fennel seeds
  • zest of 1 lemon
  • 4 tbsp chopped black olives
  • rind of good quality parmesan cheese
  • 6 ciabatta rolls or ciabatta loaf

Garlic Parmesan Oil

  • 4 Tbsp Grove avocado garlic oil
  • 4 tbsp chopped parsley
  • 4 tbsp finely grated parmesan
  • juice of 1 lemon


Heat 4 tbsp Grove avocado garlic oil in a large soup pot or casserole. Add chopped onion and sauté until translucent. Add carrot, celery and bay leaves. Cook for 3 minutes. Add tomatoes, beans, water, fennel seeds and stock cube. Cook for 10 minutes, add parmesan rind, lemon zest and olives. Cook for another 10-15 minutes. Serve with warm ciabatta and garlic parmesan oil.

Garlic Parmesan Oil

Mix all ingredients together in a bowl until well combined.

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