Tuscan ribollita


First published in 2019
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To begin, heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Fry until golden brown for roughly 8–10 minutes on a medium heat, stirring constantly
Add the thyme, bay leaves, black peppercorns, sweet potato, savoy cabbage and tomato paste and mix well. Stir the stock pot into the mixture. Drain the beans, mash half of them, and add the mashed and whole beans to the pot. Add 1.5 litres of water, bring to a boil and simmer for 20 minutes
Add the cavolo nero and cook for a further 10 minutes. Season to taste with salt
Add the sourdough bread and spinach, check the seasoning and simmer for a further 5 minutes. To serve, spoon into individual pasta plates, drizzle over some extra virgin olive oil and sprinkle over crushed peppercorns
  • 150g of sourdough bread, at least 3 days old, roughly cut into pieces
  • 50g of baby spinach
First published in 2019
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