This is just the job to warm you up on a freezing cold day – my last post was for a delicious comforting meaty stew however my good friend Liz has asked me for a vegetarian option and I think this would give a beef stew a good run for it’s money any day! One of the nice things about this dish is it is so quick to make plus it is a wonderful way of turning what are pretty much staple ingredients into a really tasty and wholesome meal. The name Ribollita literally means “reboiled”, in fact an authentic Ribollita takes about three days to taste its best – it was a way for thrifty Tuscan cooks to use leftover vegetables, bread and beans from the week.
This recipe is one I got on a cookery course with Paul Flynn in The Tannery Cookery School in Dungarvan which I would highly recommend.
Time: Preparation 10/15 mins. Cooking 15 mins
125g tinned cannellini, borlotti or butter beans
2 cloves garlic, peeled & chopped
2 sticks celery & chopped
2 carrots, peeled & chopped
2 medium red onions, peeled & chopped
2 tablespoons olive oil
400g chopped plum tomatoes*
1 good handful of cabbage, leaves coarsely chopped
Handful of crusty bread torn into rough pieces
Salt & pepper
500mls stock vegetable or chicken
Handful flat-leaf parsley, shredded / chopped
1 sprig of rosemary
Olive oil and grated parmesan to serve
*fresh tomatoes (skins & seeds removed) can be used but add them at the end when there is just a few minutes cooking time left
- Heat the olive oil and cook the garlic until lightly golden.
- Add the onions and celery and sweat on a low heat for 6-7 minutes until softened.
- Add the carrots, tinned tomatoes and stock and cook for 5 more minutes
- Add the beans, rosemary, parsley and cabbage, cooking for 2-3 minutes
- Just before serving, remove the sprig of rosemary, check the vegetables are cooked to your liking and fold in the bread.
- Allow the bread to soak a little.
- Season and serve with a drizzle of olive oil and grated parmesan over the top.
- Bon Appetit!