Summer Ribollita

Name: Summer Ribollita
Yield: Serves 2
Cuisine: Italian
Ingredients: 2 handfuls of chunkily torn pieces of bread; 1 tbsp sunflower or light olive oil; 1 x 400 g tin cannellini beans; 2 spring onions, finely sliced; leaves from 3 thyme sprigs; salt and pepper; 1 tsp ground fennel seeds; 1 x 400 g tin chopped tomatoes, or 400 g ripe, skinned, chopped fresh tomatoes; 2 garlic cloves, crushed or finely chopped; 200 g spring greens, tough ribs removed, leaves finely shredded; ½ red chilli, deseeded and finely chopped, or a pinch of dried chilli flakes; handful of grated Parmesan (or vegetarian alternative); 200 g new potatoes, scrubbed clean, cut into ½cm dice; 2 carrots, finely diced; pesto, to serve; 1 bay leaf; 2 celery sticks, finely diced

Preparation info

Serves
2

Difficulty
Easy

Appears in

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

Europe
Italy
Vegetarian
Soup
Mediterranean
March
February
Spring
Summer
April
May
June
July
January

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