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
The post Tuscan Ribolita first appeared on My blog.