Tuscan Style Ribollita
A delicious full flavour Tuscan bread soup...it's comforting, hearty and perfect for heating you up on a cold day.
Ingredients
- 2 tbsp olive oil plus extra for drizzling
- 1 onion finely chopped
- 2 celery sticks finely chopped
- 1 carrot chopped
- a pinch of salt
- 2 cloves garlic crushed
- a pinch of chilli flakes
- 1 sprig rosemary
- 400g tin chopped tomatoes
- 500ml hot chicken or vegetable stock
- 400g can cannellini beans drained and rinsed
- 1 parmesan rind optional
- 250g cavolo nero or kale chopped
- 150g stale crusty bread torn into chunks (see Notes)
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
To serve (see Notes)
- a few leaves of basil (optional)
- grated parmesan
Instructions
- 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 minutes until soft. Add the garlic and chilli flakes, and cook for 1 minute.
- 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 minutes. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season with salt and freshly ground black pepper, to taste. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated parmesan.
Notes
- It’s important to use a stale crusty bread because it needs to be slightly robust – as the stew cooks, the bread absorbs the liquid and transforms into pillowy, dumpling-like chunks. If it’s too fresh, it will turn into soggy paste.
- Garnishes – try different flavours to garnish this Tuscan style ribollita, eg: chopped parsley, finely diced red onion, rendered smoked bacon lardons or quartered cherry tomatoes.