NZ Lifestyle Block

Kristina’s wonderful one pot ribollita


SERVES: 4 generous portions, plus seconds for the next day

TIME: 1½ – 2 hours


2 small onions, red or white

3 garlic cloves

3 sprigs of fresh thyme,

or ½ tsp dried thyme

2 carrots

2 medium-sized potatoes

6 celery stalks

3 parsley stalks

2-4 tbsp olive oil

1 x 400g can of diced tomatoes

1 x 400g can of cannellini or butter beans

10-14 leaves of cavolo nero

1 litre of vegetable stock 200ml white wine salt and pepper to taste


1 Peel and chop the onions, peel and crush the garlic cloves, finely slice the celery, and chop the carrots into small slices or chunks. I don't peel my carrots, but you can do so if you wish.

2 Fry in olive oil on a medium heat for 20-25 minutes until soft and slightly caramelise­d.

3 Chop the parsley and stir into the vegetables.

4 Wash the potatoes (again, I don't peel them). Chop them and the canned tomatoes into chunks and add to the pot. Cook for a further 10 minutes on a low simmer.

5 Cut the cavolo nero using the chiffonade method.

6 Add the beans and their juice (aquafaba), stock, white wine, and cavolo nero. Bring the pot back to a gentle simmer and cook for half an hour.

7 Season with salt and pepper to taste, then turn off the heat. You can either eat it immediatel­y or cover the pot, let it sit overnight, then reheat it for a richer taste the next day.

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