Recipe

Ribollita

Sep 30, 2011 2:00pm
  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Ribollita
  • 3 tablespoon olive oil
  • 1 large brown onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, finely chopped
  • pancetta rind or 150g pancetta, diced
  • 3 sprigs thyme
  • 2 litre (8 cups) chicken or vegetable stock
  • 1 cup (200g) cannellini beans, soaked overnight
  • 3 tomatoes (400g), seeded and diced
  • 1 zucchini, diced
  • 150 gram cavolo nero (black leaf kale), roughly chopped
  • 120 gram italian bread, sliced, crusts removed and torn
  • salt and pepper
  • extra virgin olive oil, to serve
  • parmesan, to serve

Method

Ribollita
  • 1
    Heat the olive oil in a large pot over medium heat and add the onion, celery, carrot, garlic pancetta and thyme.
  • 2
    Cook for about five minutes or until the vegetables have softened but are not coloured.
  • 3
    Add the stock and bring to the boil. Reduce heat, add the beans and simmer for 30 minutes or until the beans are tender.
  • 4
    Add the tomatoes, zucchini, cavolo nero and bread and simmer for a further 15 minutes.
  • 5
    Season the soup to taste with salt and pepper, then turn off the heat and allow to sit for 10 minutes.
  • 6
    Serves with a generous drizzle of extra virgin olive oil and parmesan on the side.

Notes

To save time, substitute dried canellini beans for tinned. Use one 400g tin and add to the soup with the tomatoes, zucchini, cavolo nero and bread.

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