Ribollita
Photography by 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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