Simple Tuscan Ribollita
It’s another wintry day here in Sydney, and rain definitely soaked through my shoes. But, thankfully, I have the perfect beans and greens, warming, hearty stew for you (and me!). Ribollita is a mouth watering stew from Tuscany, and involves cannellini beans bubbling away in a rich tomato-y soup. Usually it makes use of leftovers in your fridge or pantry, for example; crusty bread, Parmesan rinds, cabbage, carrots... you name it! Here’s my simple recipe of this classic, I don’t include bread in mine (I find it rich enough with all the Parmesan!) but you can if you would like!
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 can of cannellini beans
4 tablespoons of extra virgin olive oil
2 garlic cloves, finely diced
2 teaspoons of chilli flakes
3 teaspoons of salt, or to taste
freshly cracked black pepper, to taste
2 cans of whole peeled tomatoes
2 potatoes, peeled and roughly chopped
1/2 cup of water
leftover Parmesan rind
2 teaspoons of dried oregano
1 fresh thyme sprig
1-2 cups of roughly chopped greens; cabbage, kale, mature spinach works well.
½ cup of thinly shaved Parmesan, to serve
optional: fresh parsley to serve
In a large saucepan or shallow Dutch oven on medium-high heat, add the olive oil, oregano, chilli flakes, onion, carrot, celery and garlic; and cook, stirring occasionally until vegetables are soft and fragrant, around 7 minutes. Add the chopped potatoes and Parmesan rind then cook for a further 2 minutes.
Next, add the canned beans and tomatoes, cup of water, as well as the spring of thyme. Season generously with salt and pepper. Cover the pan with its lid and simmer on a low heat, stirring occasionally for around 30 -45 minutes. (Or until the potatoes are sof)
5 minutes before serving add the roughly chopped greens then stir in. Remove any Parmesan rind that hasn’t disintegrated.
To serve, toast some bread (sourdough or ciabatta works well, to serve on the side. Ladle the stew into bowls then top with the shaved Parmesan and parsle, please enjoy!