Name: Truffled Ribollita
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: INGREDIENTS; 125g/4½oz day-old sourdough bread crusts; Olive oil, for frying; Salt and freshly ground black pepper, to season; A pinch of dried oregano; 1 large white onion, peeled and diced; 1 large carrot, diced; 1 celery stick, trimmed and diced; 3 cloves garlic, peeled and diced; 1 tsp fennel seeds; 125ml/4½fl oz tinned chopped tomatoes; A pinch of sugar; 1 x 400g tin cannellini beans, drained and rinsed; 1 large potato, peeled and cut into 1.5cm/½in cubes; 750ml/25fl oz vegetable stock or water; 125g/4½oz cavolo nero or chard, leaves only; Extra virgin olive oil (or truffle oil), to drizzle; A few shavings of fresh truffle or Parmesan cheese, to serve

VMG Recipes