Ribollita

• 4 tbspolive oil
• 2onions, chopped
• 2carrots, diced
• 3celery sticks, diced
• 4garlic cloves, sliced
• 2rosemary sprigs, leaves chopped
• 1/2 tspchilli flakes
• 1 x 400gtin chopped tomatoes
• 3 x 400gtins cannellini beans, drained and rinsed
• 1.5litres vegetable stock
• 40 gParmesan, grated
• 250gcavolo nero, stalks removed and leaves torn
• 200gstale sourdough or crusty bread, torn into chunks
• fine salt
• black pepper
• 3 tbspextra virgin olive oil
• 10 gParmesan rind, optional (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium heat. Add the onions, carrots and celery with a pinch of salt and cook for 12 minutes, stirring now and then, until soft and sweet. Add the garlic, rosemary and chilli flakes for a minute.
2. 2Add the tomatoes, two tins of beans, stock and optional Parmesan rind. Add black pepper, then taste before adding salt because the stock is already seasoned. Simmer for 20 minutes.
3. 3Mash or blend the third tin of beans with a ladle of the broth to a rough puree and stir it in; this is what gives ribollita its body. Add the cavolo nero and cook for 10 minutes until it is soft and dark.
4. 4Stir in the bread and cook for 5 to 10 minutes more, stirring, until it has broken down and the soup is thick enough to hold a spoon upright. Add a little water if it is too stiff to stir; it thickens further as it sits. Fish out the rind.
5. 5Taste and season generously. Ladle into bowls, scatter over the grated Parmesan and pour a proper thread of extra virgin olive oil over each bowl; the oil is part of the dish, not a garnish. Reheat leftovers the next day, which is where the name comes from.

Per serving

kcal

454

protein

19.7g

fibre

11.8g

carbs

49.1g

fat

19.3g