Name: Ribollita Bread and Vegetable Soup
Yield: 8
Ingredients: 6 tbsp extra virgin olive oil, plus extra to serve; 3 leeks, washed and chopped into 2cm/¾in pieces; 4 carrots, peeled and chopped into 1cm/½in pieces; 1 head of celery, chopped into 1cm/½in pieces; 600g/2½oz tomato passata; 2 x 400g/14oz cans of cannellini beans, drained; 500g/1lb 2oz Swiss chard, leaves and stalks chopped into 3cm/1¼in pieces; 500g/1lb 2oz cavolo nero (Tuscan kale), tough stalks removed; 2 stale loaves of ciabatta, cut into 5cm/2in pieces; Sea salt and freshly ground black pepper

VMG Recipes