Ribollita | White Bean Soup

Why use the Italian name for this dish? Because when translated, ribollita means ‘reboiled’.

SERVES 6

60ml (¼ cup) olive oil

1 large onion or 2 small leeks, chopped

1 large carrot, chopped

1 small head of fennel or 2 celery stalks, chopped

4 garlic cloves, finely slice

2 tsp fennel seeds

4 sprigs thyme

2 tbsp tomato paste

2 x 400g cans cherry tomatoes

1.25 litres (5 cups) chicken stock

1 large piece parmesan rind (optional)

4 stalks kale, leaves removed and roughly chopped into small pieces

1 x 400g can cannellini or butter beans, rinsed and drained

100g (about 2 slightly heaped cups) day-old rustic bread, torn into small pieces

extra virgin olive oil and grated parmesan, to serve

 

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, fennel, garlic, fennel seeds and thyme. Cook, stirring often, for 10 minutes or until the vegetables are very soft. Add the tomato paste and stir for 1 minute, then add the tomatoes, stock and parmesan rind, if using. Bring to a simmer, then cook, stirring occasionally, for 5 minutes to allow the flavours to develop. Stir in the kale, cannellini beans and bread, bring to a simmer, then cook for 6-7  minutes or until the kale is tender and the bread is very soft and starting to break down. Taste, then season with sea salt and freshly ground black pepper. Remove the thyme and parmesan rind. Divide among large, warmed bowls, top each with grated parmesan and a drizzle of extra virgin olive oil, and serve. 

 

Recipe from lazysdundayclub.nz