Recipes

Ribollita (Tuscan Soup)

Cook this the day before and let it all infuse and you're definitely backing a winner !

This is a very delicious and hearty dish, it is a great way to use up a load of leftover veg ( to clear the way for your next Vegetropolis Veg Box!) and traditionally in Tuscany, old bread is used up in this dish too !

Ingredients
2 tbsp olive oil, to fry  
(I add a touch of spring water to the oil when ever i'm 'frying' - as there is much evidence to show that frying destroys nutrients.)

1 large or 2 small onions
3 small carrots
2 leeks
2 sticks celery
( all chopped small )
2 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
2 Bay leaves, small sprig of Thyme.
 250g dried Cannellini beans, soaked overnight.
(or a tin of if you are unable to do this, but add them later in the process as they are already cooked)       
1 x400g can Italian plum tomatoes
 300g Cavolo Nero Kale, shredded
1tsp dried chilli flakes (adjust according to taste)
around 1 litre vegetable stock or water
4 thick slices of chunky rustic old bread
Get It On.
Chuck  the veg (not the Kale) in a large deep pan with the olive oil and a touch of water
on a medium heat for 20 mins, stirring regularly.
Add the can of Tomatoes, add the Canellini beans,
add the stock, and bay leaves and Thyme. Simmer for 30 mins on a low heat.
Chuck in your torn up bread and shredded Cavolo nero Kale , simmer 10 -15 mins.
touch more olive oil when done, serve.