Ribollita

Serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

sea salt and freshly ground black pepper

4 garlic cloves, finely chopped

4 carrots, finely chopped

8 tomatoes, skinned and roughly chopped

2 x 14oz (400g) cans drained cannellini beans

1lb (450g) potatoes, cut into bite-sized pieces

12oz (350g) calvo nero or kale, chopped

5 cups hot vegetable stock

1 tbsp rosemary leaves, finely chopped

½ ciabatta, cut into cubes, to serve

drizzle of olive oil, plus extra to serve

freshly grated Parmesan, to serve

Method:

1 Heat the oil in a saucepan, add the onions, and cook over low heat for 6–8 minutes or until soft. Season with salt and ground black pepper, then stir in the garlic and carrots and cook for 5 minutes.

2 Stir in the tomatoes, beans, potatoes, and calvo nero and cook for 5 minutes. Pour in the stock, add the rosemary, and simmer over low heat for 15–20 minutes or until the potatoes are soft. Taste and season again with salt and pepper.

3 Let cool completely, then transfer to a freezerproof container, making sure everything is covered with liquid. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the fridge. Preheat the oven to 400°F (200°C). Place the ciabatta cubes on a baking sheet, drizzle with olive oil, and bake in the oven for 10 minutes or until golden. Meanwhile, transfer the soup to a saucepan and heat until hot. Serve topped with the ciabatta, a drizzle of olive oil, and a sprinkling of Parmesan.

Ribollita