What to eat this month

Love your leftovers … ribollita recipe

Love your leftovers … ribollita recipe

Here is a recipe for ribollita soup that uses stale bread as one of its ingredients. Cavolo nero is essential for an authentic ribollita but robust greens such as swiss chard, the dark green leaves of savoy cabbage, kale, broccoli or rape may be substituted. View the full recipe at Love Food Hate Waste.

What you need

Serves 4-6

  • 1 large bunch flat leaf parsley, chopped
  • 2 garlic cloves, peeled and chopped
  • 1 head celery, chopped
  • 225g carrots, peeled and chopped
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1×400g tin peeled plum tomatoes, drained of their juices
  • 1 kg dark green leaves such as cavolo nero, Swiss Chard, savoy cabbage, kale, broccoli or rape, leaves coarsely chopped
  • 1 small can, about 125g cannellini or borlotti beans
  • 1 loaf stale ciabatta, crusts removed, sliced or torn
  • Extra virgin olive oil
  • Salt
  • Ground black pepper

Directions

  1. In a large saucepan fry the parsley leaves, garlic, celery, carrot, onion in the oil for about 30 minutes until the flavours combine.
  2. Add the tomatoes and continue to cook on a reduced heat for a further 30 minutes, then add the green leaves and half the cannellini beans with enough of their liquid to cover. Simmer for 30 minutes.
  3. In a food processor, puree the remaining beans and return to the soup with just enough boiling water to make the soup liquid.
  4. Add the bread, a generous amount of extra virgin olive oil and season with salt and pepper. As exact measurements are not possible, you must balance the amount of liquid to bread so that the soup is very thick.