Ribollita Stew
- 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