Ribollita

Method

1. 1

   Soften the vegetables

   Set a large heavy pot over medium heat. Add the olive oil, onion, carrots and celery. Cook for 10 minutes, stirring often, until soft and sweet but not browned.

2. 2

   Cook the garlic

   Keep the pot over medium heat. Stir in the garlic and tomato purée and cook for 1 minute, until fragrant.

3. 3

   Thicken the tomatoes

   Add the chopped tomatoes and cook for 3 minutes, stirring, until slightly thickened.

4. 4

   Simmer the beans

   Add the stock, cannellini beans, rosemary, salt and black pepper. Bring to a gentle boil over medium-high heat, about 5 minutes.

5. 5

   Cook the soup

   Reduce the heat to low and simmer uncovered for 20 minutes, until the beans are very tender and the broth is flavourful.

6. 6

   Mash the beans

   Lift out the rosemary. Mash about one quarter of the beans against the side of the pot with a spoon, then stir them through.

7. 7

   Cook the greens

   Add the cavolo nero and simmer over low heat for 10 minutes, until the leaves are tender and dark green.

8. 8

   Add the bread

   Stir in the torn bread and simmer gently over low heat for 8 minutes, stirring occasionally, until softened and partly broken down.

9. 9

   Rest the soup

   Turn off the heat and rest the soup for 5 minutes, until thickened.

10. 10

    Serve

    Ladle into bowls and finish with grated parmesan and a drizzle of olive oil if desired.

Tips

• Keep the vegetables over medium heat and stir often so they soften without browning.
• Mash the beans against the side of the pot for a thicker, more cohesive broth.
• Use stale crusty bread; fresh bread can turn pasty.

Swaps

• Use kale in place of cavolo nero.
• Use vegetable stock or chicken stock in place of the vegetable stock.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the hob, loosening with a little water or stock if needed.