Tuscan-style ribollita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 2 tbsp olive oilplus extra for drizzling
- 1 onionfinely chopped
- 2 celery sticksfinely chopped
- 1 carrotchopped
- 2 garlic clovescrushed
- pinch of chilli flakes
- 1 rosemary sprig
- 400g can chopped tomatoes
- 500ml hot chicken or vegetable stock
- 400g can cannellini beansdrained and rinsed
- 1 parmesan rind(optional)
- 250g cavolo neroor kale, chopped
- 150g stale crusty breadtorn into chunks (see tip below)
- 1 tbsp red wine vinegar
- a few leaves of basil(optional) and grated parmesan or vegetarian alternative, to serve
Nutrition: Per serving
- kcal196low
- fat5glow
- saturates1g
- carbs24g
- sugars7g
- fibre7ghigh
- protein10g
- salt0.8g
Method
step 1
Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
step 2
Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
