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Tuscan Ribolita

 

Tuscan Ribolita

Classic Tuscan vegetable stew
Servings 6 servings

Ingredients
  

  • 3 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp fresh thyme, chopped
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 small sweet potato, diced
  • ½ head savoy cabbage, shredded
  • 1 tbsp tomato paste
  • 500 ml stock or 1 stock cube (vegetable or chicken)
  • 400 g cooked or 1 tin cannellini beans
  • 100 g cavolo nero (black kale), chopped
  • 50 g baby spinach
  • 2 slices sour dough bread, at least 3 days old,toasted and torn roughly
  • Sea salt

To finish:

  • drizzle of extra virgin olive oil, freshly crushed peppercorn and grated parmesan

Instructions
 

  • Heat oil in a pot, add onions, carrots, celery and garlic and fry until golden brown. (roughly 8-10 minutes on medium heat; stirring constantly) Add thyme, bay leaves, black peppercorns, sweet potato, savoy cabbage, tomato paste and mix well.
  • Add stock into the mixture. Drain the beans, mash half and add all into the pot. Add 1 litre of water, bring to a boil and simmer for 30 minutes.
  • Add kale and spinach and cook for a further 15 minutes. Add salt as required. Add sour dough bread, check seasoning and simmer for a further 5 minutes.
  • To serve, put in individual pasta plates, drizzle extra virgin olive oil, sprinkle crushed peppercorns and grated parmesan (if preferred)).
  • Tip: This is a great dish to use up leftover vegetables. Tastes even better a day later. For a vegan version,simply omit the parmesan