Name: Ribollita Soup
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, peeled and finely chopped; 2 cloves garlic, crushed; 1 large carrot, finely diced; 2 celery sticks, finely diced; 1 leek, halved vertically down the middle and finely sliced; 1 x 400g tin chopped tomatoes; 1 x 400g tin cannellini beans, drained and rinsed; ½ small head of Savoy cabbage, chopped; ½ bunch of kale, finely chopped; Salt and black pepper; 1ltr/1¾pt vegetable or chicken stock; A chunk of Parmesan rind, if available; 2-3 slices of stale bread, cut into 2.5cm/1in cubes; Parmesan, grated, to serve

VMG Recipes