Tuscan ribollita

Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
  • 50ml of extra virgin olive oil
  • 2 big carrots, cut into cubes
  • 1 large onion (about 150g) chopped
  • A head of celery into cubes
  • 200g of thickly sliced cavolo nero or dark green kale
  • 3 red peppers diced into cubes
  • 4 sprigs of thyme
  • 3 bay leaves
  • 3 smashed garlic cloves
  • 1 fresh chilli (or 1tsp of dried chilli powder)
  • 800ml of chicken, vegetable or vegan stock (plus extra water if required)
  • 200g fresh tomatoes or 1 tin of chopped tomatoes
  • A pinch of sugar
  • 200g tin of chickpeas
  • 200g tin of cannellini beans
  • 50g of Parmesan, plus extra to serve
  • Sea salt
  • Black pepper
  • Slices of old sourdough or stale bread

Heat the olive oil in a saucepan.

Place the carrots, onion, celery, cavolo nero, peppers, thyme, bay leaves, garlic and chilli in the pan and cook over a medium heat until softened, stirring frequently, for about five minutes.

Add your stock, tomatoes and sugar and leave the pot to simmer on a low heat for about 30 minutes or until a third of the liquid has evaporated.

Rinse the chickpeas and cannellini beans in a fine sieve and add them to the stock with the freshly grated Parmesan and allow to heat through. This is a good time to season, but remember Parmesan is salty, so be careful.

Scoop your ribollita into warm soup bowls. I like to serve with a slice of sourdough on top, toasted and brushed with butter, then grate extra Parmesan over the hot bread and soup.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland