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