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 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.