Ribollita (Tuscan bean and kale stew)

This deliciously hearty soupy stew is loaded with veg and is guaranteed to give you all those cosy Italian trattoria feels.

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Ribollita

Serves 6-8

INGREDIENTS

2 tbs olive oil
1 small onion, finely diced
1 carrot, diced
1 stick celery, diced
2 cloves garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 sprig rosemary
1 potato, diced
1 bunch Tuscan or curly kale, chopped and stems discarded
3 stems rainbow chard, chopped finely
1 tin cherry tomatoes
1 can drained cannellini beans
1.5 litres chicken or vegetable stock
3 slices sourdough bread, torn into small pieces
Chilli flakes and season to taste

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In a large soup pot, sweat off the onion, carrot and celery in the olive oil, over a medium heat for 5 minutes or until veges are soft.

Add the garlic and thyme, bay and rosemary and sauté for another 3 minutes.

Add the potato, kale, chard, tomatoes, beans and stock, bring to a simmer and cook gently for 1 hour.

Discard the herb stems and using a stick blender give the soup a quick whizz, but only a little bit, you want some creaminess from the beans but still see vegetable pieces.

Season to taste and add the bread. Let the bread soak into the soup for a 1 hour or so before re-heating to serve.

This soup tastes even better the next day!