Name: Ribollita
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup (80ml) olive oil; 1 brown onion (80g), chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 1 carrot (120g), chopped coarsely; 100 gram sliced prosciutto; 2 tomatoes (300g), chopped coarsely; 3 clove garlic, crushed; 1 litre (4 cups) water; 1 cinnamon stick; 1 sprig fresh rosemary; 300 gram loaf olive bread; 200 gram cavolo nero; 125 gram green beans, chopped coarsely; 400 gram canned cannellini beans, drained, rinsed; 3/4 cup (60g) shaved parmesan

Ribollita

Ribollita is a Tuscan soup based on whatever vegetable the cook has at hand. Traditionally, it is thickened with stale bread.

Ingredients

1/3 cup (80ml) olive oil

1 brown onion (80g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

1 carrot (120g), chopped coarsely

100 gram sliced prosciutto

2 tomatoes (300g), chopped coarsely

3 clove garlic, crushed

1 litre (4 cups) water

1 cinnamon stick

1 sprig fresh rosemary

300 gram loaf olive bread

200 gram cavolo nero

125 gram green beans, chopped coarsely

400 gram canned cannellini beans, drained, rinsed

3/4 cup (60g) shaved parmesan

Method

1.Preheat oven to 200°C/400°F

2.Heat 1 tablespoon of the oil in a large saucepan, add onion, celery and carrot. Chop half the prosciutto, add to pan; cook, stirring, 8 minutes or until vegetables are soft. Add tomato and half the garlic; cook, stirring, until soft. Add the water, cinnamon and rosemary; bring to the boil, simmer, uncovered, 10 minutes. Discard cinnamon and rosemary.

3.Meanwhile, tear bread into chunks; toss with remaining garlic and oil on an oven tray. Season. Place remaining prosciutto on a wire rack over an oven tray. Bake prosciutto 5 minutes and bread for 10 minutes or until prosciutto is crisp and bread is golden. Break prosciutto into pieces.

4.Remove stalks from cavolo nero; coarsely chop leaves.

5.Add green beans to soup; simmer, uncovered, for 5 minutes. Add cavolo nero and cannellini beans; simmer, uncovered a further 5 minutes or until tender.

6.Serve soup topped with toasted bread, crisp prosciutto and parmesan.

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