Ribollita
This ribollita - a Tuscan bread stew meaning "re-boiled" - is hearty, healthy and delicious! It's designed to be made in big batches and then re-boiled
when you're ready to eat it next, so works perfectly for meal planning.
Serves
Ingredients
For the ribollita
<item-todo-done>4 tbsp good olive oil, plus extra to finish<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 cloves garlic<item-todo-done><item-todo-done>1 large carrot<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>1 small dried chilli<item-todo-done><item-todo-done>10g sage<item-todo-done><item-todo-done>10g thyme<item-todo-done><item-todo-done>1 x 400g can of plum tomatoes<item-todo-done><item-todo-done>1 x 400g can of cannellini beans<item-todo-done><item-todo-done>400g cavolo nero<item-todo-done><item-todo-done>150g stale ciabatta<item-todo-done>
Before you start
Grater | Large saucepan
Prepare the ingredients
- 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
Start the base
- 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 carrot, celery, chilli and garlic to the pan and cook, stirring regularly for 15 minutes until very soft
- Add the sage and thyme and stir for 2 minutes
Get everything simmering
- 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
- 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 15-30 minutes
Time to serve
- 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