125gdried cannellini beans or drain and rinse a 400g tin
1leek - finely slicedor 1 onion
2celery stalks - diced
2carrots - diced
2garlic cloves - finely chopped
8small tomatoes - halved
small red chilli - deseeded and finely choppedor ½ tsp chilli flakes
2slicesrustic breadI used rye sourdough
200gcavolo nero or other kaleor use spring cabbage - shredded
2sprigs parsley - chopped
1tspwild garlic pesto(optional)
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.
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.
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.
Finally add the cavolo nero and simmer with the lid on for 10 minutes.
Serve the ribollita with a drizzle of good quality extra virgin olive oil, a scattering of parsley and the wild garlic pesto, if using.
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.