Ribollita

(Tuscan white bean, cabbage and bread soup)
Best made the day before you eat it. If you are using dried cannellini beans then you’ll be soaking them 2 days before you want the soup.

Savoy cabbage

For 2
large onion
carrot
stick of celery
two cloves of garlic
tsp of tomato purée
bay leaf
finely chopped sage or rosemary
sprig of thyme
salt & pepper
half a tin of good-quality chopped tomatoes
tin of (or preferably home-cooked) cannellini beans (about 80g if dried)
finely shredded Savoy cabbage (the crinkly, dark one: the darker the leaves, the tastier)
stale bread
parmesan
olive oil

Gently fry the onion, carrot, celery and garlic (all finely chopped) in olive oil until golden, soft and delicious-smelling. Now add the tomato purée, a bay leaf, a sprig of thyme, some sage or rosemary and salt and pepper plus the tomatoes (discard most of the juice first). If you have any saved parmesan skin, throw in a piece. It adds beautifully to the flavour.

Let this mixture simmer for 10 minutes or more and add the cannellini beans and then the Savoy cabbage. Once the cabbage is cooked, add a thick slice of stale bread, ripped into pieces. Add water if necessary, though this is a thick stewy soup. Taste, season and serve, adding a generous grating of parmesan and good olive oil to each bowl.

Go back to bread making course