Ribollita with parmesan dumplings

Name: Ribollita with parmesan dumplings recipe
Yield: 4
Ingredients: 100ml extra virgin olive oil; 40g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 fennel, finely chopped, fronds reserved; 1 carrot, finely chopped; 1/2 bunch thyme, leaves picked; 400g can cannellini beans (we used Woolworths Macro organic cannellini beans); 6 cups (1.5L) chicken or vegetable stock; 400g can cherry tomatoes; 1 parmesan rind; 1/2 bunch cavolo nero, blanched, refreshed; 3 cups (210g) coarse fresh sourdough breadcrumbs; 1 cup (80g) finely grated parmesan, plus extra to serve; 2 eggs, lightly beaten; 1/2 bunch flat-leaf parsley, finely chopped; Zest of 1 lemon

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by Helena Moursellas

Jul 05, 2021

This traditional Italian bean stew is elevated with cheesy dumplings.

100ml extra virgin olive oil
40g unsalted butter
1 onion, finely chopped
2 garlic cloves, crushed
1 fennel, finely chopped, fronds reserved
1 carrot, finely chopped
1/2 bunch thyme, leaves picked
400g can cannellini beans (we used Woolworths Macro organic cannellini beans)
6 cups (1.5L) chicken or vegetable stock
400g can cherry tomatoes
1 parmesan rind
1/2 bunch cavolo nero, blanched, refreshed

Parmesan dumplings

3 cups (210g) coarse fresh sourdough breadcrumbs
1 cup (80g) finely grated parmesan, plus extra to serve
2 eggs, lightly beaten
1/2 bunch flat-leaf parsley, finely chopped
Zest of 1 lemon

Method

1.

For the dumplings place all ingredients into a bowl, season and combine. Roll mixture into 20 balls. Place on a tray lined with baking paper and chill until ready to cook.
2.

Heat oil and butter in a large saucepan over high heat. Add onion, garlic, fennel, carrot and thyme, and cook, stirring, for 8-10 minutes until onion has softened. Add cannellini beans, stock, tomatoes and parmesan rind, then season and stir to combine. Bring to the boil, then reduce heat to medium-low and simmer for 25-30 minutes until reduced slightly. Discard parmesan rind. Add cavolo nero, season and stir to combine.
3.

Add dumplings to the ribollita and cook for 8-10 minutes until cooked through. Scatter over reserved fennel fronds and sprinkle over extra parmesan to serve.