Vegetarian mains
Ribollita
This thick, stewy soup is filling, cheap and delicious. Savoy cabbage or chard will work if you can't get cavalo nero or kale - just reduce the cooking time a bit. The flavours will intensify if you leave this in the fridge overnight then reheat it. Omit the Parmesan to make it vegetarian.
Ingredients
- 2 garlic cloves, chopped
- 5-6 celery stalks, chopped
- 2-3 carrots, chopped
- 2 medium onions, chopped
- 2 tbsp olive oil
- 400g tin tomatoes
- 2 handfuls flat leaf parsley, chopped
- 1kg cavolo nero or kale, stalks removed, leaves coarsely chopped
- 150g cooked cannellini or borlotti beans
- 1 loaf stale ciabatta or other dense, chewy white bread
- olive oil, to finish
- Parmesan, grated, to serve
- salt and pepper
Method
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Step 1
In a large saucepan gently fry garlic, celery, carrot and onion in the olive oil for about 30 minutes. Add the tomatoes and parsley and continue to cook for a further 30 minutes.
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Step 2
Then add the cavolo or kale and half the beans, with enough liquid to cover. Simmer for 30 minutes.
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Step 3
In a food processor, purée remaining beans, and return to the soup with enough boiling water to make the soup liquid. Add the torn up bread, a generous amount of good olive oil and season. Serve with grated Parmesan.