Hearty Rustic Ribollita with Garlic Ciabatta Bread
Ingredients
- 2 tablespoons rapeseed or light olive oil
- 1 medium carrot, peeled and cut into 1cm dice
- 2 onions, peeled and finely chopped
- 5 stalks soup celery
- 2 stalks celery, cut into 1 cm dice
- 4 cloves garlic
- 1 teaspoon chopped fresh rosemary leaves
- 1 tablespoon tomato puree
- 1 400g tin chopped tinned tomatoes
- 1 litre vegetable or chicken stock, made with 2 cubes
- 100g kale, shredded
- 1 400g cannellini beans
- Handful chopped flatleaf parsley
- 4 slices ciabatta bread
- 75g finely grated parmesan
- Extra virgin oil to serve
Method
Heat the olive oil or rapeseed oil in a large saucepan over medium heat.
Add the carrots, onions, celery and 3 of the cloves of garlic that have been chopped. Finely chop the soup celery stalks ( keep the leaves for later) and add to the pan with the rosemary.
Cook for about 20 minutes, stirring occasionally.
Add the tomato puree and cook for 1 minute.
Add the tinned tomatoes and stock and simmer for 30 minutes.
Drain the beans and add to the soup with the kale and shredded soup celery leaves.
Cook for 10 minutes.
Add the parsley and cook for a minute.
Grill the bread on a grill pan or under the grill until golden.
Cut the remaining garlic clove in half and rub all over the hot bread.
Drizzle with extra virgin oil.
Spoon the soup into bowls, top with the grilled bread and sprinkle over the cheese.
Serve.
