Tuscan bean and bread soup (ribollita)
This traditional hearty Tuscan soup is perfect for using up vegetables and stale bread. It was born out of a necessity to make meals go further and last longer.
SERVES 4–6
PREP 40 MINS, PLUS SOAKING AND CHILLING
COOK 1HR 30 MINS
✱ 300g dried cannellini beans, soaked overnight in plenty of cold water
✱ 2tbsp extra virgin olive oil, plus extra for drizzling
✱ 1 garlic clove, lightly crushed and left whole
✱ 1 rosemary sprig
✱ 1.7 litres vegetable stock, plus extra if necessary
✱ 1 onion, finely chopped
✱ 1 celery stick, finely chopped
✱ 1 carrot, finely chopped
✱ 200g ripe plum tomatoes, peeled and deseeded, or use canned tomatoes, roughly chopped
✱ 1 large potato, chopped into small cubes
✱ 200g cabbage, roughly chopped
✱ 200g cavolo nero, roughly chopped
✱ 200g Swiss chard, roughly chopped
✱ 200g stale bread, cut into slices
✱ dried chilli flakes, to serve
1 Drain and rinse the soaked cannellini beans. Heat 1tbsp of olive oil in a large saucepan and sweat the garlic and rosemary over a medium heat for about a minute. Stir in the beans, add the stock, bring to the boil, then reduce the heat and cook, partially covered, for about 50 mins or until the beans are cooked and tender. Check the cooking instructions on your bean packet.
2 When the beans are cooked, remove the pan from the heat. With a slotted spoon, take out about half the beans and set them aside. When the rest of the beans and stock are cool, discard the rosemary stalk and blend the mixture until smooth, using a handheld stick blender. Set aside.
3 Heat the remaining 1tbsp of olive oil in a separate large saucepan. Add the onion, celery and carrot and sweat over a medium heat for about 3 mins until softened.
Stir in the tomatoes and potato and continue to cook for a couple of mins. Stir in the cabbage, cavolo nero and Swiss chard and cook for a minute or so until all the leaves wilt a bit.
4 Add the blended bean mixture, cover with a lid and cook over a low heat for about 45 mins until the cavolo nero is cooked. Add a little more water or stock, if necessary. Stir in the reserved whole cooked beans and then remove the pan from the heat.
5 Take a large bowl, line it with a couple of bread slices and top with ladlefuls of the thick soup mixture. Continue making layers like this until you have used all the bread, finishing up with the remaining soup mixture. Cover with cling film and leave to cool, then place in the fridge for a few hours, ideally overnight, so all the flavours infuse and the bread soaks up the soup.
6 When you are ready to serve, tip all the contents into a large saucepan and gently heat through. Divide between individual bowls and serve with a sprinkling of chilli flakes and a drizzle of olive oil.
Per serving (for 6 people): 366cals, 6g fat, 1g sat fat, 53g carbs