Ribollita
Photography by Vanessa Wu.
The name of this Tuscan soup literally means ‘reboiled’ so it is even better on the second day. The Tuscans are masters at using leftovers, so minestrone would become ribollita the next day, with the addition of bread. This version is not entirely authentic, but is certainly delicious and hearty.
Serves: 4-6
INGREDIENTS
8 large stalks silverbeet
250 grams spinach
3 tablespoons olive oil
2 onions, finely diced
2 stalks celery, finely sliced, leaves reserved
3 cloves garlic, thinly sliced
300 grams waxy potatoes, peeled and diced
1⁄2 cup mixed fresh herbs
1x 400 gram tin Italian tomatoes, crushed
6 cups vegetable or chicken stock
1x 400 gram tin borlotti or white beans, drained
Parmesan for grating
METHOD
Cut the tough stalks from the silverbeet and thinly slice.
Roughly chop the leaves. Rip the spinach leaves off the stalks and roughly chop. Discard the stalks. Heat the oil in a large saucepan and sauté the silverbeet stalks, onions, celery and the garlic until the onion is soft and golden.
Add the potatoes, silverbeet, tomatoes and the stock and simmer for 30 minutes.
Add the spinach and beans to the soup and simmer for 10 minutes.
Check for seasoning and add the herbs and any reserved celery leaves. If a thinner soup is preferred add more hot stock.
To serve: Ladle the soup into warm bowls and top with a grating of Parmesan.
Serve with warm bread sticks or grilled bruschetta. Serves 4-6
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!