Ribollita - delicious. magazine

Name: Ribollita - delicious. magazine
Total time: 85 min
Ingredients: 3 carrots; 4 celery sticks; 2 large onions; 4 garlic cloves; 5 tbsp extra-virgin olive oil, plus extra to drizzle; 4 bay leaves; 3 rosemary sprigs; 7 thyme sprigs; 1 sage sprig; 1 tbsp sea salt; 1 tsp freshly ground black pepper; 400g tin good-quality tomatoes; 3 x 360g jars borlotti beans (you can also use tinned beans but the jarred ones have a much better flavour and texture); 200g cavolo nero, leaves stripped off the stems and cut into large strips; ½ loaf stale sourdough or crusty bread like focaccia (the dryer or more stale the better); Red wine vinegar (I like merlot vinegar) to serve; Finely grated parmesan to serve (optional)

www.deliciousmagazine.co.uk

Ribollita is a hearty Tuscan bean soup thickened with stale bread. Chef Dara Klein shares her family recipe for this thrifty comfort food.

View full recipe on www.deliciousmagazine.co.uk

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 www.deliciousmagazine.co.uk.

Share this recipe:

Ingredients

3 carrots
4 celery sticks
2 large onions
4 garlic cloves
5 tbsp extra-virgin olive oil, plus extra to drizzle
4 bay leaves
3 rosemary sprigs
7 thyme sprigs
1 sage sprig
1 tbsp sea salt
1 tsp freshly ground black pepper
400g tin good-quality tomatoes
3 x 360g jars borlotti beans (you can also use tinned beans but the jarred ones have a much better flavour and texture)
200g cavolo nero, leaves stripped off the stems and cut into large strips
½ loaf stale sourdough or crusty bread like focaccia (the dryer or more stale the better)
Red wine vinegar (I like merlot vinegar) to serve
Finely grated parmesan to serve (optional)