5 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalk, chopped
1 dried red chilli
Salt and ground black pepper
300g cooked cannellini beans
400g whole peeled tomatoes
750ml of vegetable stock or water
1 fresh rosemary sprig
Small bunch of sage
Bunch of Cavolo nero, stalks removed and roughly chopped
3 large, thick slices whole-grain bread, toasted 0r 150g of well rinsed faro
1 small red onion, thinly sliced
50g freshly grated Pecorino or parmesan
Heat 3 tbsp of the olive oil in a separate cooking pot (large enough to hold all the ingredients comfortably) over a low heat. Add the onions, dried chilli and a pinch of salt. Sweat gently until the onions are soft and translucent.
Now add the celery, carrots, garlic, sage, and bread or farro. Cook for a couple of minutes to allow the heat to begin to release the flavours of the vegetables, then add the tomatoes. Cover and simmer over a low heat for 20 minutes.
Stir in the cooked beans, then cover with about 1 litre water – just enough for a thick brothy base in which the vegetables can cook properly. Cover and cook for a further hour until the vegetables are really soft. Add a generous pinch of salt and a few good grindings of black pepper. Add the cavolo nero and reduce the heat to low. Cover and cook until it’s softened.
Remove from the heat and allow to cool completely. Let the ribollita stand for a couple of hours – this will improve the flavour no end!
To serve, reheat the soup. Taste and adjust the seasoning if necessary, then drizzle generously with extra virgin olive oil. Turn up the heat to emulsify, then ladle into warm bowls.