Ribollita - Tuscan Bread Soup
Wed, 31 January 2024
INGREDIENTS:
• 3-4 tablespoons olive oil
• 1 large or 2 small onions, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 leek, finely diced
• 4 cloves garlic, minced
• 3 bay leaves
• 1 tablespoon tomato puree
• 1 can chopped tomatoes
• 1 can cannellini/butter beans, drained
• 2-3 handfuls calvo nero/kale, chopped
• 750ml veg stock
• 200g stale bread of choice
• Parmesan heal and 50g for grating
• Olive oil and scallions or parsley for garnish
Method:
1. Use a frying pan or casserole dish that can go under the grill.
2. Begin by frying your onions, carrots, celery and leeks in olive oil over a low heat for 10-12minutes until soft and tender.
3. Season with salt and pepper. The salt will help withdraw the moisture.
4. Next add in the garlic, bay leaves and tomato puree with a splash of water.
5. Allow that to cook for another minute or two.
6. Now add in the chopped tomatoes, beans and kale. And at this point I would put in the cheese rind if you have one!
7. Stir that all in really well and let it cook away for 3-4 minutes.
8. Now you will add your stock, mix well and bring it to the boil. Reduce to a simmer for 10-12 minutes
9. Top the whole dish with the torn up stale bread.
10. Grate over lots of parmesan, drizzle with plenty of extra virgin olive oil and place under the grill to brown.
11. The bottom bits of the bread will go soft and melt into the soup while the top will be crunchy and cheesey.
12. Garnish with some scallions or herbs.
13. Enjoy straight away or as the name suggests reheated tomorrow!
