Ribollita Stew
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Ribollita Stew

Ribollita Stew

Ingredients

Method

  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 chopped carrot
  • 2 crushed garlic cloves
  • Pinch of chilli flakes
  • 1 sprig of rosemary
  • 400g tin of chopped tomatoes
  • 500ml hot veg or chicken stock
  • 400g tin of cannellini beans, drained
  • 1 parmesan rind (if you have one)
  • 250g cavolo nero, chopped
  • 150g stale crusty bread, chopped into chunks
  • 1 tbsp red wine vinegar
  • Basil leaves and crumbled blue cheese, to serve
  • Heat the oil in a saucepan and gently fry the onion, celery, and carrot with a pinch of salt to soften. Add the garlic and chilli flakes, and fry for a further minute. Stir in the tomatoes, beans, rosemary, and parmesan rind, and bring to a simmer. Chuck in the cavolo nero, and cook for 10 mins with the lid on.
  • Stir in the stale bread and cook for 5 mins. Add the vinegar, season well, and then spoon into bowls and crumble the blue cheese over the top. Delicious!
30 mins
6 serving

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