Tuscan-style ribollita
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero
2tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped 1 carrot, chopped
2 garlic cloves, crushed pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes 500ml hot chicken or vegetable stock
400g can cannellini beans, drained and rinsed
1 parmesan rind (optional) 250g cavolo nero or kale, chopped 150g stale crusty bread torn into chunks (see tip below)
1tbsp red wine vinegar
A few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve
1
Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
2
Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
TOMORROW’S RECIPE: LEEK & TOMATO EGGY BREAD BAKE
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