Anna Jones’s Ribollita recipe | HotCooking

Ingredients

• 2 large carrots, roughly sliced
• 1 large red onion, cut into wedges
• 1 large leek, roughly sliced
• 2 sticks celery, roughly sliced
• 2 fresh bay leaves
• small bunch fresh thyme
• 1 tsp sea salt
• 6 black peppercorns
• 2 litres of freshly boiled water
• olive oil
• 3 red onions, chopped
• 2 carrots, peeled and diced
• 6 sticks celery, chopped
• 5 cloves garlic, chopped
• small bunch fresh parsley, chopped (stalks included)
• 1 large potato, peeled and chopped
• 1 tin plum tomatoes (400g)
• 1 tin cannellini beans in water (400g)
• 2 litres vegetable stock (see above)
• 400g cavolo nero, stalks removed and chopped
• stale ciabatta or sourdough bread, cubed (approx 180g)
• extra virgin olive oil, to finish