Ribollita
Photography Vanessa Wu.
The name of this Tuscan soup literally means ‘reboiled’ so it is even better on the second day. The Tuscans are masters at using leftovers, so minestrone would become ribollita the next day, with the addition of bread. This version is not entirely authentic, but is certainly delicious and hearty.
Serves: 4-6
INGREDIENTS
8 large stalks silverbeet
250 grams spinach
3 tablespoons olive oil
2 onions, finely diced
2 stalks celery, finely sliced, leaves reserved
3 cloves garlic, thinly sliced
300 grams waxy potatoes, peeled and diced
1⁄2 cup mixed fresh herbs
1x 400 gram tin Italian tomatoes, crushed
6 cups vegetable or chicken stock
1x 400 gram tin borlotti or white beans, drained
Parmesan for grating
METHOD
Cut the tough stalks from the silverbeet and thinly slice.
Roughly chop the leaves. Rip the spinach leaves off the stalks and roughly chop. Discard the stalks. Heat the oil in a large saucepan and sauté the silverbeet stalks, onions, celery and the garlic until the onion is soft and golden.
Add the potatoes, silverbeet, tomatoes and the stock and simmer for 30 minutes.
Add the spinach and beans to the soup and simmer for 10 minutes.
Check for seasoning and add the herbs and any reserved celery leaves. If a thinner soup is preferred add more hot stock.
To serve: Ladle the soup into warm bowls and top with a grating of Parmesan.
Serve with warm bread sticks or grilled bruschetta. Serves 4-6
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.