Butter Bean Ribollita

Ribollita is a classic Tuscan soup usually made with stale bread and white beans. I’ve kept this one gluten free and made it all about the butterbeans. It takes little time to prepare and there is something incredibly soothing about cooking soup for oneself. I tend to make a batch of this Sunday afternoon and enjoy it throughout the week. Look for good quality jarred butter beans for this as it makes all the difference. I love Bold Bean Co.

INGREDIENTS

| Serves – 4 |

1 white onion
1 large carrot
1 fennel bulb
5 cloves garlic
1 teaspoon Aleppo chilli flakes,
salt and pepper
1 can of plum tomatoes.
1 bunch cavolo nero, sliced into thick ribbons
1/2 glass of white wine
500ml chicken or vegetable stock
Parmesan rind (optional, but adds depth and flavor)
450g (drained weight) jar of butter beans, I love Bold Bean Co.
juice 1/2 a lemon
Small handful chopped parsley plus more to serve

METHOD

Dice the onions, carrot and fennel, and peel and finely chop the garlic. In a large, heavy-bottom pot heat a generous glug of olive oil over low-medium heat. Add the vegetables and chilli flakes and cook gently for about 10 mins until soft.
Pour the plum tomatoes into a bowl and just crush the tomatoes using your hand. Rinse and drain the butter beans.
Add the wine, crushed tomatoes, and cavolo nero to the pan and stir. Then add the stock (and cheese rind if using). Cover and cook for 5 mins until the cavolo nero has slightly wilted down.
Bring the soup to a gentle simmer. Stir in the butterbeans and cook for 8 minutes until the butterbeans are warm and cooked through.
Add the lemon juice and taste for seasoning.
Stir in fresh parsley then serve. Drizzle with you best olive oil and sprinkle over more fresh parsley if you like.
Serve with: I have been loving these bubbly white wine spritzers recently from Uncommon wine. They are low ABV and perfect for a midweek post-work drink. I love the single serve element of the can too.