Happy New Year! How are you? We are keeping cosy and filling up on loads of veggies with regular servings of delicious ribollita. This Tuscan soup/stew is full of flavour and is so nourishing. Highly recommend getting this into your rotation, it’s a hit with the whole family. And it is the most delicious way to use up stale bread and avoid food waste! The bread really must be stale so that it keeps the right texture and doesn’t get all gummy, so next time you find that half of your loaf has gone stale, make this. Serve with or without cheese as you like. An extra drizzle of extra virgin olive oil doesn’t go amiss either. Enjoy!
Ingredients (serves 4)
- 2 tbsp olive oil, plus more to serve
- 1 onion, diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 3 cloves of garlic, chopped
- 1 tbsp fresh rosemary, chopped
- 6 large kale leaves, leaves torn and stalks finely chopped
- 1 vegetable stock cube
- 1 tin chopped tomatoes
- 1 tin white beans, drained
- 1 tbsp red wine vinegar
- salt and pepper to taste
- stale bread, torn or cut into chunks
- grated cheese to serve, optional
- Sauté the onion, carrot and celery with the oil and a pinch of salt for around 5 minutes until they start to soften.
- Add the garlic, rosemary and kale stalks and sauté for another 2 minutes.
- Then add the red wine vinegar, tomatoes, stock cube, beans and around 500ml of water. Season to taste with salt and pepper.
- Simmer for around 10 minutes then add the kale and turn off the heat. Stir to wilt the kale into the hot soup.
- Serve over stale bread chunks in large bowls and top with optional grated cheese and a drizzle of extra virgin olive oil.