Jordon’s Ribollita

Ingredients

• 1 Onion
• 1 Carrot
• 40 g Celery
• 2 Bay Leaf
• 1Sprig Rosemary
• 1 tbsp Tomato Purée
• 0.5 tsp Chilli Flakes
• 3 Clove Garlic
• 400 g Plum Tomatoes
• 1000 ml Vegetable Stock
• 480 g Drained Cannellini Beans
• 150 g Cavolo Nero
• 200 g Ciabatta
• 30 g Parmesan
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Dice the onion, carrot and celery. Warm a generous glug of olive oil in a large heavy pan over a medium heat. Add the diced veggies to the pan, along with a pinch of salt.

2. 2

   Sweat the mix down for a few mins, then add the tomato purée, bay leaves, whole rosemary sprigs, chilli flakes and ⅔ of the garlic cloves.

3. 3

   Cook for another few mins until fragrant. Break up the plum tomatoes into a bowl, then add to the pan along with the vegetable stock.

4. 4

   Using a fork, mash ½ the drained beans into a paste. Add to the pan and mix well until it becomes slightly thick. Cook for about 30 mins.

5. 5

   Whilst the ribollita cooks, strip the cavolo nero leaves firmly from the stalks and roughly chop them. Add the cavolo nero and your remaining drained beans to the pan and cook for a further 20 mins.

6. 6

   Meanwhile, cut a thick slice of ciabatta per serving and toast in a pan or under the grill. Rub the toast with the remaining garlic clove.

7. 7

   Once the ribollita is ready, add salt and pepper to taste.

8. 8

   Now the important bit - place a slice of the garlicky toast in the bottom of each bowl and pour the stew on top. Leave it for a few mins until the bread goes soft (trust me). Add a drizzle of olive oil and a sprinkle of cheese (if you like). Enjoy.