Ribollita Weekend Soup

Serves 6

INGREDIENTS:

3 tbsp olive oil

3 medium carrots, peeled, cut into cubes

2 celery stalks, cut into cubes

1 onion, peeled and diced

3 cloves garlic, crushed 

600ml chicken or vegetable stock 

2 x tins of cherry/chopped/plum tomatoes 

2 cans cannellini beans, rinsed and drained 

250g of any of the these – chard, kale, spinach or cavolo nero, chopped 

1 tsp dried chilli flakes

fresh basil, torn

sea salt and freshly ground black pepper

METHOD:

Pre-heat the oven to 200oC (fan).

Place a large saucepan or casserole dish over a low heat and pour in the 3 tbsp of olive oil. Then stir in the carrots, celery, onion, and garlic. Season with sea salt and freshly ground black pepper. Stir well, cover and allow to cook for 10 minutes, stirring every five minutes or so.

Add the stock, tinned tomatoes, and cannellini beans to the soup and cook for five minutes. Stir in the chopped chard or kale and chilli flakes - cook for a further 3 minutes. Lastly add lots of fresh basil.

Serve the soup in warmed bowls.

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