A hearty Tuscan stew with veggies, beans and stale bread. Make a big batch and keep it in your freezer for those cold evenings when you’re craving something comforting.
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Serves
6
Onion
Celery
Carrot
Garlic Clove
Fresh Rosemary
Parmesan Rind
Pearl Barley
Tinned Chopped Tomatoes
Cooked Borlotti Beans
Drained Cooked Cannellini Beans
Cavolo Nero
Spring Greens
Olive Oil
TO SERVE:
Red Chilli
Parmesan
Stale Sourdough
Fresh Thyme
Serves
6
Onion
Celery
Carrot
Garlic Clove
Fresh Rosemary
Parmesan Rind
Pearl Barley
Tinned Chopped Tomatoes
Cooked Borlotti Beans
Drained Cooked Cannellini Beans
Cavolo Nero
Spring Greens
Olive Oil
TO SERVE:
Red Chilli
Parmesan
Stale Sourdough
Fresh Thyme
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop your onion, celery, carrot and garlic into a fine dice (this will form your sofrito) and add to a pan with a glug of olive oil and the sprig of rosemary. Season with salt and pepper and sauté the sofrito for 10 mins.
Step 2.
Add the Parmesan rind, pearl barley, tinned tomatoes and borlotti and cannellini beans along with their liquid. Cover with a lid and cook for 30-40 mins until the pearl barley is cooked, adding a splash of extra water if it’s drying out.
Step 3.
Chop the cavolo nero and spring greens and add to the pan then continue to cook for another 10 mins.
Step 4.
Meanwhile, finely chop the red chilli and grate the Parmesan.
Step 5.
To serve, place a piece of stale sourdough in the bottom of each bowl and ladle over the ribollita. Top with the fresh chilli, thyme leaves, grated Parmesan and a drizzle of olive oil.
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