Recipe of the week Ribollita

Lately I’ve taken to leaving out the cannellini beans and using 100g of pearl barley instead.

 

Ingredients:

 

  • 2 x 400g tins cannellini beans for the soup
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1–2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 1 leek, trimmed, washed and finely sliced
  • 400g tin chopped plum tomatoes
  • 800ml vegetable stock
  • 1 sprig of rosemary and 1 sprig of thyme, tied together with string
  • 300g kale, cavolo nero or Savoy cabbage, tough stalks removed
  • Sea salt and freshly ground black pepper

 

Directions:

 

Drain and rinse the beans well, then mash half of them with a little cold water.

 

In a large saucepan, heat the olive oil and sauté the onion over a medium-low heat for about 15 minutes, until softened. Add the carrots, celery and leek and sauté for 5 minutes, stirring. Now add the tomatoes with their juice, the puréed and whole beans, stock, rosemary and thyme, and simmer gently for about 1 hour.  Shred the kale, cavolo nero or cabbage leaves. Add to the soup and cook for 10 minutes more. Remove the sprigs of thyme and rosemary and add some salt and pepper.

           

Michael Kelly is an author, broadcaster and founder of GIY.

 

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