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.

Feeds: 4-6

Takes: 1 hours

Ingredients

1 large red onion, diced
1 large carrot, diced
1 small stick of celery, diced
75g pancetta (optional)
2 bay leaves (optional)
1 sprig of rosemary
1tbsp tomato puree
3 garlic cloves, roughly chopped
1 x 400g tin plum tomatoes
Pinch of chilli flakes
1 litre vegetable or chicken stock
1 jar of Queen Butter Beans or Organic White Beans - with their stock
3 big handfuls cavolo nero or kale (about 250g), with the tough stems removed and roughly chopped
A large bunch of fresh parsley (roughly 20g), roughly chopped
4 slices stale bread, or GF bread
30g Parmesan (+ a rind, if you have one)

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat 3 tbsp of olive oil in a large heavy pan over a medium heat. Add the onion, carrot and celery with a pinch of salt and sweat the mixture down for 5-6 minutes (add the pancetta at this point too, if using). Then add the tomato puree, chilli flakes, rosemary and the 2 sliced garlic cloves and fry off for a further 2 minutes. Add a splash of water if it starts to stick.
step 2
Add the plum tomatoes, squishing them down with your hands as they go in, and the veg stock and Parmesan rind (if using). Spoon out about 1/3 jar of the beans and mash them up using a fork in a small bowl into a paste. Add this mixture to the pan and stir into the sauce - this will help it thicken. Add the bay leaves, a pinch of salt and simmer everything for about 20-22 minutes.
step 3
Once 20 minutes are up, add the cavolo nero, half of the grated Parmesan and remaining beans to the pan and cook for a further 7-8 minutes. If you’re using tinned beans, they will need a longer cooking time to soften.
step 4
Meanwhile, toast the bread then rub each slice with the remaining garlic clove (even though the bread will soften later, toasting the bread helps it to soak up the garlic flavour!)
step 5
Remove the pan from the heat. Sit the garlicky toasts on top of the stew and push down a little to coat them in the sauce - almost as though they go soggy so that you can break them off into chunks.
step 6
Spoon into bowls, top with more Parmesan and a good drizzle of extra virgin olive oil.