Cover the beans in plenty of cold water and soak them overnight. Rinse well, cover with clean water, bring to the boil with one of the bay leaves, then simmer with a lid on until soft. This usually takes about an hour. Alternatively cook them in a pressure cooker or slow cooker as per instructions.
125 g dried cannellini beans, 2 bay leaves
In a large pan, fry the leeks, celery, carrots and garlic in 1 tbsp of the olive oil over a gentle heat for about 10 minutes or until softened.
Add the tomatoes, wine (if including), remaining bay leaf, herbs, spices and bouillon powder and cook with the lid on for a further 5 minutes.
8 small tomatoes, 50 ml white wine, ¼ tsp fennel seeds, 1 sprig fresh thyme, 500 ml water, 1 tsp bouillon, small red chilli
Roughly crush half of the beans and add them along with the bread and water. Simmer with the lid on for a further 5 minutes.
2 slices rustic bread, 500 ml water
Finally add the cavolo nero and simmer with the lid on for 10 minutes.
200 g cavolo nero
Serve the ribollita with a drizzle of good quality extra virgin olive oil, a scattering of parsley and the wild garlic pesto, if using.
2 sprig fresh parsley, 1 tsp wild garlic pesto
Notes
Serves 2 as a hearty main, or 4 as a lighter lunch.Can cook a larger quantity of beans and freeze them in tin size portions for when needed.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.