Ribollita — a rustic Tuscan bread-and-bean soup of cannellini, kale and tomatoes, topped with bread, red onion and Parmesan, then baked until crisp and golden. Thrifty, soulful comfort.
- 5 tablespoons Olive Oil
- 1 chopped Onion
- 1 chopped Carrots
- 1 stalk chopped Celery
- 1 tablespoon minced Garlic
- 2 cups Cannellini Beans
- 1 Canned Tomatoes
- 4 cups Water
- 1 fresh sprig Rosemary
- 1 fresh sprig Thyme
- 1 pound chopped Kale
- 4 thick slices Wholegrain Bread
- 1 thinly sliced Red Onions
- ½ cup freshly grated Parmesan
Tags:
VegetarianVideo
Preparation
- Put 2 tablespoons of the oil in a large pot over medium heat. When hot, add the onion, carrot, celery and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables are soft, 5 to 10 minutes.
- Heat the oven to 500°F. Drain the beans (and rinse if canned), then add to the pot with the tomatoes and their juices, the stock, rosemary and thyme. Bring to the boil, then reduce the heat so the soup bubbles steadily, cover, and cook, stirring once or twice to break up the tomatoes, until the flavours meld, 15 to 20 minutes.
- Fish out and discard the rosemary and thyme stems if you like, then stir in the kale. Taste and adjust the seasoning. Lay the bread slices on top so they cover the surface, overlapping as little as possible. Scatter the red onion over the top, drizzle with the remaining 3 tablespoons oil, and sprinkle with Parmesan.
- Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes (or brown the top under the broiler if your pot fits). Divide the soup and bread among 4 bowls and serve.
