Tuscan Ribollita
Tuscan Ribollita



  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 chopped carrot
  • 2 crushed garlic cloves
  • Pinch of chilli flakes
  • 1 rosemary sprig
  • 400g tin of chopped tomatoes
  • 500ml veg stock
  • 400g tin of white beans, drained
  • 250g kale, chopped
  • 150g stale crusty bread, torn into chunks
  • 1 tbsp red wine vinegar
  • Parmesan and basil leaves, to serve
  • Heat the oil in a casserole and fry the carrot, celery and onion with some seasoning for 15 mins. Add the garlic and chilli flakes, and fry for a minute more until fragrant.
  • Stir in the rosemary, tomatoes, beans and stock, and bring to a simmer. Add the kale, pop on the lid and cook for 10 mins, then stir through the bread and cook for 5 mins more. Add the vinegar, season to taste, then serve in bowls with grated parmesan and some torn basil leaves to finish.
30 mins
6 serving

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