Ribollita

Fiona Anderson

Ribollita keeps well in the fridge and the flavour actually improves with age so make it a couple of days in advance if possible.

Ingredients

150 ml	Olive oil
2 cans	Cannellini beans, 400g each, drained and rinsed (Main)
4	Garlic cloves, large, peeled and finely sliced
1	Red onion, peeled and roughly chopped
½	Celery, small head, chopped
2	Carrots, small, peeled and roughly chopped
1 cup	Flat leaf (Italian) parsley, roughly chopped
400 g	Italian tomatoes, canned
500 g	Cavolo nero, stalks removed and leaves roughly chopped
1 loaf	Ciabatta bread, crusts removed, roughly chopped
80 ml	Extra virgin olive oil, to serve

Directions

1. In a heavy-based saucepan heat two thirds of the olive oil over a medium heat and slowly fry the garlic, onions, celery, carrots and half the parsley for 15-20 minutes without allowing to colour until extremely soft.
2. Add cavolo nero, half the cannellini beans and just enough water to cover. Simmer for 20 to 30 minutes.
3. Purée remaining beans in a food processor and add to the ribollita along with the ciabatta.
4. Simmer for a further 5 minutes, add remaining olive oil and chopped parsley and season to taste with a little salt and pepper. The Ribollita should be rich and thick in texture.
5. Divide between four bowls and finish with a good drizzle of extra virgin olive oil. Serve immediately.