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Rae's ribollita
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Total Time: 1 hour 15 minutes
Recreate the unforgettable bowl of bread soup enjoyed by Rae and her husband in Pisa for their 20th anniversary. Discover the Italian classic 'Ribollita,' a hearty dish that embodies humble, traditional cookery and delicious flavors. Transport them back to the romantic trip with this game-changing recipe.
Ingredients:
olive oil
75 g smoked higher-welfare pancetta
1pinch of dried red chilli flakes
1teaspoonfennel seeds
1 large carrot
2sticks of celery
1 large red onion
½ a bunch of fresh rosemary
1 x 400 g tin of quality plum tomatoes
1 x 660 g jar of quality cannellini beans
400 g cavolo nero
400 g stale bread
cold-pressed extra virgin olive oil
Instructions:
In a large pan, heat 2 tablespoons of olive oil over medium heat, then add finely chopped pancetta, chili flakes, and fennel seeds, and fry for 3 minutes. Dice the carrot and celery into 1cm chunks and finely chop the onion. Tie the rosemary sprigs together. Add the chopped vegetables and rosemary to the pan, reduce the heat to low, and cook for 15 to 20 minutes until softened and caramelized. Add tomatoes, beans with their juice, and 1.8 liters of water. Bring to a boil, then simmer for 30 minutes until vegetables are tender and liquid thickens slightly. Strip the cavolo nero leaves from their stalks, chop them roughly, and add to the pan after 10 minutes. Remove and discard the rosemary. Tear the bread into chunks, stir into the pan, and simmer gently for about 10 minutes until the soup is thick and creamy. Season with sea salt, black pepper, and a drizzle of cold-pressed extra virgin olive oil before serving.