Ribollita
Description
A wonderful cheap and warming stew, traditionally made in Italy with leftover Soup and vegetables
Ingredients
- 1 sprig <p>2 tins cannellini beans</p><p>1 tablespoon olive oil</p><p>1 onion</p><p>2 carrots</p><p>1 garlic clove</p><p>1 celery stalk</p><p>1 leek</p><p>1 tin tomatoes</p><p>700 millilitres vegetable stock</p><p>1 sprig rosemary and of thyme tied together</p><p>200 grammes kale</p><p>Sea salt and black pepper</p>
Instructions
- 1
1: Place half the beans with some of the cooking liquid in a food processor until you have a rough puree
2: Chop the onion, carrot and celery finely.
3: Saute the onion in a large pan with a pinch of salt over a low heat for 10 minutes until softened.
4: Add the carrots, celery and leek and sauté for 5 minutes
5: Add the tomatoes and the pureed and whole beans,
6: Make the vegetable stock in a measuring jug and transfer to a large bowl(four teaspoons of stock per litre of boiling water)
7: Add the stock, rosemary and thyme to the pan and simmer gently for 1 hour
8: Remove the tough stalks of the kale and chop into shreds
9: Add the kale to the Soup and cook for 10 more minutes
Photo source: www.food52.com
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