Ribollita
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Ribollita
Recipe By Michael Weldon
Ingredients
1 onion diced
2 garlic cloves, sliced
1 celery stick, diced
2 carrots, diced
1 tin (400 g) Coles canned tomatoes
1 ltr chicken stock
piece of parmesan rind (if you have)
1 tin (400 g) Coles cannellini beans
1 bunch cavolo nero (Tuscan kale)
½ loaf of stale bread, torn into chunks
Squeaky Gate extra virgin olive oil
sea salt
parmesan, to garnish
Method
In a large saucepan, fry off the onion in olive oil with a pinch of salt. Once softened add in the garlic, celery and carrots. Cook for 4 - 5 minutes until they begin to soften.
Add in the tomatoes, stock and parmesan rind. Bring to the boil then simmer. Once the vegetables are tender add in the beans and cavolo nero, cook for a couple of minutes.
Taste for seasoning and adjust if needed. Add in the bread and cook until it soaks up the bread.
Serve the soup with extra parmesan on top.
