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Anna Jones' Ribollita Bold Bean Co
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Ribollita

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.We've given the option to add pancetta, if you like! But equally, it's a flavour-bomb veggie dish in it's own right.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.

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