How to make Italian ribollita

A healthy, hearty Italian soup that puts good use to stale ends of bread. This is one that’s sure to bring some comfort during the dark nights

Ribollita

Time: 40 minutes

Serves 4

1 red onion, chopped
1 carrot, chopped
1 celery, chopped
2 garlic cloves, minced
Pinch of chilli flakes
Pinch fennel seeds
1 bay leaf
5g rosemary
500g tomatoes, chopped
1 tin of cannellini beans, drained
300g cavolo nero, shredded with stalks removed
100g stale sourdough, in chunks

Add a glug of olive oil to a large pan and sweat the onion, carrot and celery for 10 minutes until soft. Add the garlic, chilli and fennel seeds, cook for 1 minute.

Turn up the heat and add the tomatoes, cannellini beans, bay leaf, rosemary and a good pinch of salt. Boil for 10 minutes.

Add the cavolo nero and sourdough, boil for a further 10 minutes. It will be a thick soup, but add a little water if it is drying out.

Taste and season with salt and pepper. Serve with a glug of olive oil.

Recipe from farmdrop.co.uk