Ribollita means ‘reboiled’, and an essential step to this recipe is to let the soup chill before reheating later for added depth of flavour.
Time: 30 minutes
1 onion, diced
2 carrots, peeled & diced
2 celery stalks, peeled & thinly sliced
½ KOO Tin Butter Beans, drained & rinsed
½ KOO Tin Speckled Sugar Beans, drained & rinsed
1 KOO Tin Chopped & Peeled Tomatoes
1 bunch kale or spinach, chopped into ribbons
1 garlic clove, finely chopped
1-2 bay leaves
1-2 sprigs thyme
1 Tbsp oil
salt and pepper, to taste
Bring a sauce pot to a medium heat, add the oil, onion, carrots and celery. Sauté for 5-6 minutes and then add the garlic, bay leaves and thyme. Add the tinned tomato and a splash of water, cook for 10 minutes. Add the KOO tinned beans and season the dish with salt and pepper.
To prepare the ciabatta, preheat a oven to 180°C. Roughly tear the bread into pieces and place onto a oven sheet pan. Place the bread into the preheated oven to bake and turn a golden crisp colour, about 4-6 minutes.
Add more water to the tomato mixture if needed, the mixture needs to be a soup consistency.
Add the bread chunks into the soup and simmer until the bread breaks apart and the soup thickens and then serve.
Brush the bread with some olive oil before placing into the oven to bake.
Best served with a generous splash of olive oil and freshly cracked black pepper.