Summer Ribollita

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This Italian pottage is a hearty meal in a bowl. Ribollita translates as –twice boiled–, a reference to the fact that it is a stew born of the thrifty practice of taking the leftovers from other meals and creating a new one. We’ve adapted the traditional recipe to make a more summery version.

Ingredients

  • 1 tbsp sunflower or light olive oil
  • 2 celery sticks, finely diced
  • 2

Method

Heat 1 tablespoon of oil in a heavy-bottomed ovenproof saucepan. Add the celery and carrots and fry on a low heat, stirring occasionally, for 10 minutes. If they look like catching at any point, add a splash of water.

Add the potatoes, garlic, fennel, thyme and chilli to the pan. Cook for 2