Ribollita

Up: 🍳Home cooking

Ingredients

• 1 onion
• Olive oil
• Extra virgin olive oil (for drizzling at the end)
• 1 clove of garlic (optional)
• Rosemary
• Thyme
• 2 carrots
• 1 celery stalk (optional but ideal)
• 1 leek
• 1 tin of chopped tomatoes
• 1 tin of cannellini beans
• 3 slices of white bread
• 2 vegetable stock cubes
• 1 packet of cavolo nero

Method

1. Peel and chop the onion and fry in olive oil in a large casserole over a medium heat for 5 minutes until softened.
2. Peel and grate the carrots.
3. Wash the leek thoroughly (leeks are frequently dirty between the layers; top and tail, and cut in half lengthways, then fan the layers under a slow tap to wash well). Cut the halves into fine slices.
4. Wash and finely chop the celery.
5. Add the celery, leek and carrots and fry, stirring well, for 5 to 10 minutes.
6. Make 1 l of vegetable stock.
7. Drain the beans and blitz half in a blender.
8. Add the garlic (optional), rosemary and thyme and fry for another minute.
9. Add the chopped tomatoes, stock, blitzed and whole beans and stir in.
10. Simmer over a medium-low heat for 40 minutes, stirring occasionally.
11. Remove the crusts from the bread and make breadcrumbs in a food processor.
12. Wash, remove the main stalk from and chop the cavolo nero.
13. Add the cavolo nero and cook for a final 10 minutes.
14. With a couple of minutes to go, add the breadcrumbs.
15. Serve in bowls with a drizzle of extra virgin olive oil on top.