Pork Family friendly Main Italian

Maggie Beer's ribollita

Name: Maggie Beer's ribollita
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 8
Cuisine: /italian
Ingredients: 60ml (1/4 cup) olive oil; 20g unsalted butter; 3 onions, finely chopped; 3 garlic cloves, finely chopped; 2 carrots, diced; 2 celery sticks, diced; 200g piece pork rind, cut into 9 pieces, optional; 1 cup cavalo nero (see notes) or savoy cabbage, finely shredded; 450g shelled borlotti beans; Small piece of parmesan rind; 250ml (1 cup) tomato passata or 4 ripe tomatoes, peeled, seeded, finely chopped; 1.5L chicken stock or water; 3 zucchini, diced; 1 cup green beans, chopped; Sea salt; Extra virgin olive oil, to drizzle; 4 slices stale wood-fired bread

1 rating

20m

1h 50m

Jump to recipe

by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

This Tuscan dish is a classic for good reason - full of hearty, rich flavour, it's also super-good for you. Ribollita is simply minestrone, reheated the next day with pieces of bread added. Make a big batch of minestrone the first day and then serve it as ribollita the following day.

60ml (1/4 cup) olive oil
20g unsalted butter
3 onions, finely chopped
3 garlic cloves, finely chopped
2 carrots, diced
2 celery sticks, diced
200g piece pork rind, cut into 9 pieces, optional
1 cup cavalo nero (see notes) or savoy cabbage, finely shredded
450g shelled borlotti beans
Small piece of parmesan rind
250ml (1 cup) tomato passata or 4 ripe tomatoes, peeled, seeded, finely chopped
1.5L chicken stock or water
3 zucchini, diced
1 cup green beans, chopped
Sea salt
Extra virgin olive oil, to drizzle
4 slices stale wood-fired bread

Method

1.

Begin this recipe 1 day ahead.
2.

Heat the olive oil and butter in a heavy-based saucepan over medium heat until the butter is foaming. Add the onion and garlic and cook gently for 2-3 minutes until the onion has softened. Add the carrot, celery, pork rind and cavalo nero (if using savoy cabbage instead of cavalo nero, add in the next step with the zucchini) and cook, stirring for a further 5 minutes. Add the borlotti beans, cheese rind, tomato passata and stock. Reduce the heat to low and simmer, covered, for 1 1/2 hours.
3.

Add the zucchini and green beans and simmer, covered, for 30 minutes, then season to taste. Discard the cheese crust and pork rind. Ladle into soup bowls, drizzle with olive oil and serve with grated parmesan.
4.

To make the ribollita the following day, pull the bread apart into chunks. Reheat the soup gently over medium heat, add the bread pieces and serve.