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Tuscan-style ribollita

Tuscan-style ribollita served in two bowls

Tuscan-style ribollita

Name: Tuscan-style ribollita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp olive oil plus extra for drizzling; 1 onion finely chopped; 2 celery sticks finely chopped; 1 carrot chopped; 2 garlic cloves crushed; pinch of chilli flakes; 1 rosemary sprig; 400g can chopped tomatoes; 500ml hot chicken or vegetable stock; 400g can cannellini beans drained and rinsed; 1 parmesan rind (optional); 250g cavolo nero or kale, chopped; 150g stale crusty bread torn into chunks (see tip below); 1 tbsp red wine vinegar; a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

Esther Clark

Published: September 3, 2021 at 11:39 AM

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.9 out of 5.21 ratingsRate

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Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for drizzling
1 onion

finely chopped
2 celery sticks

finely chopped
1 carrot

chopped
2 garlic cloves

crushed
pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans

drained and rinsed
1 parmesan rind

(optional)
250g cavolo nero

or kale, chopped
150g stale crusty bread

torn into chunks (see tip below)
1 tbsp red wine vinegar
a few leaves of basil

(optional) and grated parmesan or vegetarian alternative, to serve

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Nutrition: Per serving

kcal196

low
fat5g

low
saturates1g
carbs24g
sugars7g
fibre7g

high
protein10g
salt0.8g

Method

step 1

Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
step 2

Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo nero and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.

Recipe tip

It’s important to use a stale crusty bread, because it needs to be slightly robust – as the stew cooks, the bread absorbs the liquid and transforms into pillowy, dumpling-like chunks. If it’s too fresh, it will turn into soggy paste.

Recipe from Good Food magazine, September 2021

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A star rating of 4.9 out of 5.21 ratings

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