Name: Ribollita soup
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 medium onion, chopped; 4 clove garlic, peeled and smashed; 3 carrots, peeled and large diced; 1 cup celery, chopped; 4 bay leaves; 400 gram whole peeled tomatoes; 400 gram cannellini beans, drained; 1 litre water; 1 vegetable stock cube; rind of quality parmesan cheese; zest of 1 lemon; 4 tablespoon black olives, chopped; 1/2 teaspoon fennel seeds, crushed and toasted; 5 large silverbeet leaves, destalked and chopped; 6 ciabatta rolls or loaf; Lemon parmesan butter; 150 gram butter, softened; 4 tablespoon fresh parsley, chopped; 4 tablespoon parmesan, finely grated; juice of 1 lemon

Ingredients

2 tablespoon olive oil

1 medium onion, chopped

4 clove garlic, peeled and smashed

3 carrots, peeled and large diced

1 cup celery, chopped

4 bay leaves

400 gram whole peeled tomatoes

400 gram cannellini beans, drained

1 litre water

1 vegetable stock cube

rind of quality parmesan cheese

zest of 1 lemon

4 tablespoon black olives, chopped

1/2 teaspoon fennel seeds, crushed and toasted

5 large silverbeet leaves, destalked and chopped

6 ciabatta rolls or loaf

Lemon parmesan butter

150 gram butter, softened

4 tablespoon fresh parsley, chopped

4 tablespoon parmesan, finely grated

juice of 1 lemon

Method

Ribollita soup

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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