Think like a peasant

HERE in the early part of the 21st century, it is hard to understand the idea of going without. At least, not in the historically-relevant sense.

Being unable to secure the latest mobile phone in its very first release might seem aggravating, but imagine what a position of privilege must have been attained when that kind of cultural rounding error is the measure of loss.

For most of history, humans have been concerned with three principal needs — food, safety and reproduction, with literally everything else coming some long way further down the list. And while burgeoning civilisations over the last several millennia have evolved both our consciousness and our aspirations, it has really only been the last 70 years in which the most marked changes in human existence have taken place.

Technology has emerged that makes even the most impossible of feats either within reach or very soon to be — space travel, the repair of broken spines, implants that cure diseases and quite possibly the end of ageing.

In agriculture, we have emerged from imminent starvation to a period of oversupply and gluttony that is now potentially even more of a health threat than hunger. All this, and yet we demand ever more.

Do yourself a favour this week and think like a peasant. No matter your situation, when compared to almost any human just 200 years ago, you live like royalty. We all do.

For one meal this week, cast aside your privilege, and make a bowl of ribollita, an ancient pot of leftovers.

Not only is it healthy and delicious, but a useful reminder of just how good we really have things. RIBOLLITA

SERVES: 4 Ingredients

1 brown onion, chopped

1 carrot, peeled and diced

1 stalk celery, diced

6 cloves garlic, minced

¼ bunch thyme leaves

2 dried bay leaves, crumbled

½ tsp toasted fennel seeds, cracked

4 anchovy fillets

¼ cup extra virgin olive oil 400g can cherry tomatoes

1 litre chicken stock

1 small parmesan rind

400g can cannellini beans, drained

4 cups kale, finely shredded

1 bunch parsley, finely chopped

Sea salt flakes and freshly ground black pepper

Method

1. Saute the onion, carrot, celery, garlic, thyme, bay leaves, fennel seeds and anchovies in extra virgin olive oil in a large saucepan over a moderate heat for 5 minutes, until aromatic. Add the tomatoes, stock and parmesan rind, then simmer for 30 minutes.

2. Mix in the cannellini beans, kale and parsley, then season generously with salt and pepper. Serve with toasts.