Ribollita

INGREDIENTS

Serves 4

1 onion, finely diced

2 tbsp olive oil

1 clove garlic, smashed

1 carrot, chopped

2 sticks celery, sliced

800 g ripe tomatoes, chopped

500 g of cavolo nero (Tuscan cabbage) see notes

350 g  chopped sweet potato or parsnip - skin on

500 ml water

250 g cooked borlotti beans

100 g baby spinach

1 bunch parsley, chopped

Healthy Chef Protein Broth, optional (see notes)

Grana Padano or Parmesan to serve

Pesto to serve (optional)

METHOD

Sauté onions, garlic, carrot and celery for 3 minutes in a little olive oil until softened.

Wash cavolo nero and roughly chop the leaves. Add them to the vegetables with the sweet potato.

Add tomato and water to just cover then bring to the boil.

Reduce the heat.

Simmer for 30  minutes until thick and stew like.

Add beans and simmer for another 10 minutes.

Fold through parsley and baby spinach.

Season with a generous amount of black pepper and a little sea salt.

Serve in bowls topped with pesto and Grana Padano.

Enjoy.

NOTES & INSPIRATION

Keeps for 3 days in the fridge, can be frozen for up to 3 months. Curley kale or savoy cabbage can be used in place of cavolo nero.

Add 2 tablespoons of Harvest or Golden Protein Broth when cooking for a boost of umami flavour and plant-based protein.