Classic Ribolitta

Summary

Yield
Servings
SourceGuardian
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Classic Ribolitta

Ingredients

2
onions (Peeled, roughly chopped)
2
carrots (Roughly chopped)
3 clv
garlic (Peeled, roughly chopped)
3
Ribs of Celery (Roughly chopped)
2 T
olive oil
400 g
chopped tomatoes (Tinned)
250 g
Canellini Beans (Cooked)
2
bay leaves
4 sli
Bread (Thick)
2 c
cavolo nero (Chopped)
 
salt
 
pepper

Instructions

Cook the onions, carrots, garlic and celery in a deep pan with olive oil for 20 minutes, until soft.
Stir in the tomatoes and canellini beans, with 250ml of their cooking water and add bay leaves.
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up the bread and dunk into soup.
Stir in the kale and season to taste.
Simmer for another 15 to 20minutes, until you have a thickish soup, adding more bean water if necessary.
Serve in bowls with a trickle of olive oil.