Ribollita with romano beans

Name: Ribollita with romano beans
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 2 celery stalks, finely chopped; 1 each carrot and onion, finely chopped; 1 1/2 tsp each fennel seeds and dried chilli flakes; 2 bay leaves; 400g can whole tomatoes; 1L (4 cups) chicken stock; 1 parmesan rind, plus grated parmesan to serve; 400 can cannellini beans, rinsed, drained; 1 bunch cavolo nero, finely shredded; 300g baby spinach leaves; 150g romano beans, blanched, refreshed; 500.00 ml roughly torn stale bread

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by Phoebe Wood

Aug 27, 2016

With equal parts hearty and healthy, this Tuscan soup will make the perfect vegetarian meal to start off your week. Serve for dinner with crusty ciabatta, delicious!

2 tbs extra virgin olive oil
2 celery stalks, finely chopped
1 each carrot and onion, finely chopped
1 1/2 tsp each fennel seeds and dried chilli flakes
2 bay leaves
400g can whole tomatoes
1L (4 cups) chicken stock
1 parmesan rind, plus grated parmesan to serve
400 can cannellini beans, rinsed, drained
1 bunch cavolo nero, finely shredded
300g baby spinach leaves
150g romano beans, blanched, refreshed
2 cups roughly torn stale bread

Method

1.

Heat oil in a pan over medium heat. Add celery, carrot and onion, and cook, stirring, for 12 minutes or until soft.
2.

Add fennel seeds, chilli and bay. Stir to coat, then add tomatoes, stock, parmesan rind, cannellini, and cavolo nero.
3.

Bring to the boil, then reduce heat to medium-low and simmer for 25 minutes or until reduced. Season.
4.

Stir in spinach.
5.

Divide romano beans and bread among serving bowls and ladle over soup. Sprinkle over parmesan to serve.