Page title and description
Ribollita with summer greens
Vegetarian mains
Ribollita with summer greens
This is a meal in a bowl, a real pottage, and a sturdy way to eat your greens.
Ingredients
- 2 garlic cloves, chopped
- 2 ribs celery, diced
- 2 carrots, diced
- 1 onion, diced
- olive oil
- 300g fresh tomatoes, chopped.
- 1 bay leaf
- sprig fresh thyme
- 1 tsp fennel seeds
- ¼ tsp dried chilli
- 300g tin cannellini beans, drained
- 500ml light veg stock
- 200g summer greens
- 100g stale bread
- handful fresh parsley, chopped
- Parmesan, grated, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
55 min
PT55M
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Step 1
In a large saucepan gently fry garlic, celery, carrot and onion in the olive oil for about 20 minutes. Add the tomatoes, bay, thyme, fennel seeds and chilli continue to cook for a further 20 minutes.
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Step 2
Then add the beans, with enough stock to cover. Simmer for 15 minutes. Add the shredded summer greens for the last 5 minutes. Add the torn up bread, chopped parsley and a generous amount of good olive oil and season well with salt and pepper. Serve with grated parmesan.
