Leftover Ribollita Recipe

Name: Leftover Ribollita Recipe
Ingredients: 2 tablespoons olive oil, plus extra to finish; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 1 garlic clove, finely chopped; Small sprig of rosemary; Any roast roots, such as carrots, parsnips, celeriac, even potatoes, chopped fairly small; 1–1 1/2 litres veg stock, depending on the amount of veg and pulses you’re using; 400g tin whole plum tomatoes, roughly chopped; 200–400g cooked cannellini beans, drained and rinsed if tinned; 100–150g cooked chickpeas, drained and rinsed if tinned; Piece of Parmesan rind (optional); Few handfuls of shredded greens, fresh or leftover (see tips and swaps); Salt; freshly ground black pepper; 4–6 slices of slightly stale sourdough bread; 1 garlic clove, halved; Some well-flavoured extra virgin olive oil

rivercottage.net

This Italian dish, ribollita, means "reboiled." Make a big pot and use leftover beans, veggies, and Parmesan rind for extra flavour!

View full recipe on rivercottage.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.

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Ingredients

2 tablespoons olive oil, plus extra to finish
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
Small sprig of rosemary
Any roast roots, such as carrots, parsnips, celeriac, even potatoes, chopped fairly small
1–1 1/2 litres veg stock, depending on the amount of veg and pulses you’re using
400g tin whole plum tomatoes, roughly chopped
200–400g cooked cannellini beans, drained and rinsed if tinned
100–150g cooked chickpeas, drained and rinsed if tinned
Piece of Parmesan rind (optional)
Few handfuls of shredded greens, fresh or leftover (see tips and swaps)
Salt
freshly ground black pepper
4–6 slices of slightly stale sourdough bread
1 garlic clove, halved
Some well-flavoured extra virgin olive oil