Tuscan-style ribollita

Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and showcases winter’s vitamin-rich cavolo nero. Play with garnishes to change up the flavours on your second serving, such as adding chopped parsley, finely diced red onion, rendered smoked lardons or quartered cherry tomatoes.

SERVES 6 PREP 10 mins COOK 30 mins EASY V

2 tbsp olive oil, plus extra to serve 1 onion, inely chopped

2 celery sticks, inely chopped 1 carrot, chopped

2 garlic cloves, crushed pinch of chilli lakes

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, right)

1 tbsp red wine vinegar

To garnish a few basil leaves (optional) grated parmesan or vegetarian

alternative

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.

Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo nero and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and some seasoning. Will keep chilled for up to two days. Spoon into bowls, drizzle with a little more olive oil and sprinkle over the basil, if using, along with the grated parmesan.

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

2 of 5-a-day

PER SERVING 196 kcals • fat 5g • saturates 1g • carbs 24g • sugars 7g • ibre 7g • protein 10g • salt 0.8g

Play with garnishes to change up the flavours on your second serving