Difficulty: Easy - for beginners
Dietary guidance: v
500g black cabbage (cavolo nero)
1 medium sized onion
3 cloves of garlic
4 stalks of celery
sprig of thyme
3 tbsp. extra virgin olive oil plus extra for drizzling
400ml tomato passata
2 ltr stock
1 loaf of bread, crust removed
600g cooked cannellini beans
grated Parmesan cheese
salt and pepper
zest of 1 lemon
Chop the celery, carrot and onion and crush the garlic. In a large saucepan, heat the oil to a medium heat. Add the celery, carrot, onion, and garlic and sweat for 10-15 minutes. Add the thyme and passata and simmer for 10 minutes to thicken. Cut the cabbage into thin strips and stir into the mixture. Add 400g of the beans and stock and bring to the boil. Then simmer until the cabbage is tender, for around 15 minutes.
Mash or puree the rest of the beans with a bit of water until smooth. Tear the bread into chunks. Stir the pureed beans and bread into the soup. Simmer until the bread breaks down and the soup thickens, for roughly 20 minutes stirring occasionally. Season to taste and stir in the lemon zest.
Ribollita means â€˜boiled twiceâ€™ so as the name suggests this dish is best enjoyed reheated the day after you make it. When you are ready to serve, drizzle with extra virgin olive oil and sprinkle with grated Parmesan.