Butter Bean Recipes, Stews + Bean Bowls, Vegetarian -
The ULTIMATE Ribollita
The ULTIMATE Ribollita
Rated 4.4 stars by 7 users
Servings
3
Prep Time
10 minutes
Cook Time
1
Author:
Bold Bean Co
Since before anyone can remember, the people of Tuscany have been nicknamed
“Mangiafagioli” - aka. “Bean Eaters”, which means, they go down pretty well in our books. This rich and satisfying bean classic can use up stale sourdough slices and old parmesan rinds, ingredients that, after you’ve made this, you’ll never throw away again.
CHEFS TIP: Something we learnt from Jessica Elliot Dennison's book Tin Can Magic is to squeeze some of the beans in your hands as they go in, it get's a little meysy!, but trust us, this adds GREAT texture.
Ingredients
-
2 tbsp olive oil
-
2 red onions, peeled and finely chopped
- 3 garlic cloves, peeled and roughly chopped
- 1 carrot, peeled and chopped
- 6 sticks celery, trimmed and chopped
- 1 × 400g tin plum tomatoes
- 50g parmesan, and any parmesan rinds you can salvage.
- 100g pancetta, diced (optional)
-
1 x 700g jar of Bold Bean Co Queen Butter Beans or Organic White Beans (or 2 x 400g tins, cannellini or butter beans best)
- 3 big handfuls cavolo nero or kale (about 400g), with the tough stems removed and roughly chopped
- 1 x bunch of flat leaf parsley, chopped
- 2 litres vegetable or chicken stock
- 4 slices stale sourdough
- Extra-virgin olive oil, to finish (use the good stuff here!)
Directions
Heat a little oil in a large saucepan at medium-high heat and fry off the pancetta (if using) for a few minutes. Lower to medium, then add the onions, garlic, carrot and celery over a for about 30 minutes with the lid on, stirring every now and then. Add most of the parsley and cook for a few minutes more.
Add the tomatoes and parmesan rind and cook on a low heat for 15 minutes, stirring from time to time letting the tomatoes get absorbed by the veggies. Add the beans with their stock, crushing a handful as you pour them in. Then add the cavolo nero and the stock, bring to a gentle simmer, and leave to cook for 30 minutes.
- Turn off the heat and lay the slices of bread on top of the soup, like a lid. Generously drizzle with extra-virgin olive oil and leave to sit for 10 minutes or so.
Mix up the rest of the stew, the bread should break up and become olive oil nuggets of deliciousness. Spoon into bowls and top with grated parmesan, fresh parsley and a drizzle of olive oil, if you fancy.
