Tuscan-style ribollita recipe | Good Food

Name: Tuscan-style ribollita recipe | Good Food
Total time: 40 min
Ingredients: 2 tbsp olive oil plus extra for drizzling; 1 onion finely chopped; 2 celery sticks finely chopped; 1 carrot chopped; 2 garlic cloves crushed; pinch of chilli flakes; 1 rosemary sprig; 400g can chopped tomatoes; 500ml hot chicken or vegetable stock; 400g can cannellini beans drained and rinsed; 1 parmesan rind (optional); 250g cavolo nero or kale, chopped; 150g stale crusty bread torn into chunks (see tip below); 1 tbsp red wine vinegar; a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

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Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

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Saucepan
Dutch oven
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Chef's knife
Cutting board
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Fine-mesh sieve
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Wooden spoon
Grater
Ladle
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Ingredients

2 tbsp olive oil plus extra for drizzling
1 onion finely chopped
2 celery sticks finely chopped
1 carrot chopped
2 garlic cloves crushed
pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans drained and rinsed
1 parmesan rind (optional)
250g cavolo nero or kale, chopped
150g stale crusty bread torn into chunks (see tip below)
1 tbsp red wine vinegar
a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve