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Ribollita

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A hearty, complete, one-pot meal. Simple and delicious.
Taken from the back of a packet of Cavolo Nero in 1997.


Ingredients

2 tbsp olive oil
1 small bunch of flat parsley chopped
2 cloves garlic crushed
1 red onion sliced
1 carrot, peeled and chopped
3 celery sticks thinly sliced
1 bunch cavolo nero, de-stalked and chopped
400g tin tomatoes
400g tin borlotti beans, drained and rinsed
450ml veg stock
salt and pepper
Crusty bread (optional)

Procedure

Heat oil. Add parsley, garlic, onion, celery & carrot. Cover & sweat ~10min. Add cavolo nero, tomatoes with their juice, beans and stock. Stir well, bring to boil, cover and simmer ~30 mins. Season to taste.

Break up the bread and add if you like. Drizzle some more olive oil. Eat.


 

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