1.Heat olive oil in a large soup pot or casserole dish. Saute the chopped onion and garlic until translucent. Add the carrot, celery and bay leaves. Cook for 3 minutes.
2.Add the tomatoes, beans, water and stock cube. Cook for 10 minutes, then add the Parmesan rind, lemon zest and olives.
3.Cook for another 10-15 minutes. Add fennel seeds and silverbeet. Cook for a further 5 minutes.
4.Serve with bread and butter (below).
Lemon parmesan butter
5.Mix all ingredients together in a bowl until well combined.
Mike’s Tips: In Italian, ribollita means “reboil”, and this soup only tastes better when you reheat it. I’ve used silverbeet, but experiment with your favourite leafy greens, such as kale, spinach or broccoli. The more chlorophyll a vegetable has, the more bitter it will taste, and the better it is in this soup. – Mike Van de Elzen