Ribollita.
A hearty traditional Italian soup which uses leftovers and old bread. It’s nurturing and nutrient dense. If you don’t tolerate bread well, swap for brown rice or quinoa.
Adapted from a recipe by Felicity Cloake in the Guardian, 12th October.
Adapte
Ingredients.
Prep 15 min
Cook 1 hr
Serves 4-6
400g cannellini beans, or other beans of your choice, cooked tinned beans (net weight)
2 garlic cloves, peeled and squashed
2 bay leaves (optional)
2 tbsp olive oil
1 small onion, peeled and finely chopped
1 small red onion, peeled and finely chopped
2 carrots, trimmed and finely chopped
2 sticks celery, trimmed and finely chopped
Salt and black pepper
¼ tsp fennel seeds (optional)
¼ tsp chilli flakes (optional)
1 large leek, washed and thickly sliced
200g winter squash, peeled, seeded and cut into rough 1cm chunks
250g cavolo nero, or the leaves of a cabbage, or other greens, shredded
1 x 400g tin chopped tomatoes
1 parmesan rind (or similar hard cheese rind; optional)
200g stale bread, torn into chunks
Extra-virgin olive oil, to serve
Grated parmesan, to serve
1/2 bunch parsley chopped, to serve
Method
Saute the onions, stirring, until they soften. Add the carrot, celery and a pinch of salt, and cook for five or so minutes more, until soft. Bash the garlic and add.
Stir in the fennel seeds and chilli flakes, if using, cook for a minute, then add the leek, squash and cavolo nero, stir well, then cover and cook, stirring occasionally, until limp.
Tip in the tomatoes and cheese rind (if using), adding 150-250ml water (or stock), depending on how much liquid you want.
Cover again and leave to simmer for about 40 minutes, or until the vegetables are cooked to your taste.
Stir in the beans and the bread, cook until the latter is soft, then season the soup to taste. Drizzle with extra-virgin olive oil, grated cheese and chopped parsley.