BBC Good Food Magazine

Tuscan-style ribollita

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Traditiona­lly this thick, chunky stew was a way of using up stale bread, but it also showcases tomatoes, beans and cavolo nero. If you’re not vegetarian and you have the end of a parmesan rind hanging about in your fridge, you can add that as well to give an even richer, delicious depth of flavour.

SERVES 6 PREP 10 mins COOK 30 mins EASY V 2 tbsp 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)

1 tbsp 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.

GOOD TO KNOW low fat • low cal • fibre • vit c •

2 of 5-a-day

PER SERVING 196 kcals • fat 5g • saturates 1g •

carbs 24g • sugars 7g • fibre 7g • protein 10g •

salt 0.8g

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