Ribollita (re-boiled soup)

Fighting of the flu? Can't seem to get warm? Need a big hug? Then make this body warming, nutritious soup. Perfect to fight away your winter blues.

This soup is a famous Tuscan dish dating back to the 15th century  using a combination of inexpensive vegetables. Although each family will have a secret recipe the key ingredients always include left over stale bread, cannellini beans and cavolo nero (Tuscan cabbage).

Traditionally this dish would start by being prepared on a Friday, ready for Sunday. Thanks to canned cannellini beans, this soup can be prepared in a day (although feel welcome to soak your own beans).  That said, it does take a some tender loving time to make.  Just keeping the pot on the stove for a few hours warms the house.

It is a soup with heart and it obtains a stew like consistency, without the meat. Top with a drizzling of olive oil and shaved parmesan cheese.  It's a hug in a bowl!

What you need:

two medium size carrots

two celery stalks

a medium size bunch of cavolo nero (kale or Tuscan cabbage)

half a savoy cabbage

one leek

one red onion

three medium size potatoes

two medium size tomatoes

three garlic gloves

400g cannelini beans

two sprigs of fresh rosemary

1/2 tbsp dried oregano

400g approximately of stale dense bread (I used two small rolls)

1/2 cup olive oil

salt and cracked black pepper

How to make:
1: Finely dice the onion, leek and smash the garlic.  Add to a large heavy based saucepan.  Add the olive oil and salt generously.  Cook over a low heat, sweat down the ingredients for about 10 minuets until they become translucent.
2: Add the beans, stir and heat through.
3: Add the roughly cubed carrots, celery, and potatoes.  Stir through for about 5 minutes.
4: Add the water and herbs and cook with lid on for about one hour on a low heat, reducing the water content.
5: Add the chopped tomatoes and sliced cabbages, place lid on an cook for a further 30 minutes.  Taste the broth and add salt and cracked pepper to taste.
6: Tear pieces of bread and add to the soup, stir through and let it cook for a further 30 minutes (if there is no liquid left, add a little more water, however it is not meant to be a liquid style soup).
7: Top with a drizzle of olive oil and parmesan cheese.