Ribollita

Ribollita

There is something about the colder weather where I crave this classic Tuscan combination. This version doesn’t have the bread or cheese in it and it doesn’t need it. I assure you there is buckets of flavour going on. It truly is, greater than the sum of its parts. Please note, I go heavy on the extra virgin olive oil here though! This is an epic dinner for anytime of the week and lasts for a few days! If you are looking for more soup inspiration, check out my other recipes here.

Vegan/GF

Serves 4

INGREDIENTS:

4 tbsp olive oil

2 medium carrots, diced

1 celery stick, diced

1 medium white onion, diced

1 leek, sliced

8 garlic cloves, diced

150ml white wine

2 tbsp tomato purée

1/2-1 medium chilli (depending on preference)

3 lemon rinds + a squeeze of the juice

1,300ml hot vegetable stock

200g cavolo nero, stalks removed

400g cooked cannellini beans

For the squash:

1 whole medium squash (1200g), chopped into even chunks

2-3 tbsp olive oil

Salt and pepper

Preheat oven to 190C and line a tray with baking parchment. Add squash, olive oil and season. Roast for 25-30 mins until soft and golden.

Set a large saucepan to a medium to high heat and add 4 spoons of olive oil followed by the carrots, celery, onion and leek. Fry for 4 mins to soften.

Add garlic and cook for 2 mins. Then add purée, chilli, lemon rind and stir for 1 min. Then add in the stock and bring to the boil for 30 secs. Then down to a simmer for 6-7mins until the carrot is cooked.

Add in the green leaves to cook for 3 mins before removing off the heat. Now pour in the beans and 3/4 of the squash (save the rest for salads next day) with a squeeze of lemon juice.

Season with a little salt and pepper. Drizzle over a little olive oil + serve!

Watch me make the recipe here.