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Title: Garlic Bread Ribollita
Categories: Italian, Soups
Yield: 4 Servings

1 Onion
4 Celery ribs
1 lg Carrot (2 sm); washed if
- they are a bit grubby
2 cl Garlic; up to 4
2 tb Light cooking oil
1 pn Chilli
1 ts Mixed dried herbs
1 Chicken or vegetable stock
- cube
400 g Tin plum or chopped tomatoes
400 g Tin Borlotti; pinto, or
- cannellini beans, or
- baked beans with the
- sauce rinsed off
2 ts Light-coloured vinegar or
- bottled lemon juice
150 g Garlic bread or other bread
Hard strong cheese;
- a little, grated
Black pepper; plenty
200 g Spring greens or kale;
- finely sliced -OR-
200 g Frozen spinach

Peel and finely slice your onion and chop the celery. Finely slice
your carrots, there's no need to peel them. Peel the garlic and halve
it lengthways, and set everything to one side for a moment.

Heat your oil in a large non-stick pan and add the chopped veg and
garlic. Fry on a medium heat for around 5 minutes, stirring every now
and then to disturb them a little.

Add the chilli and herbs and crumble over the stock cube, then pour
over the tomatoes and the beans, including their liquid--it adds a
rich texture and helps to thicken the overall finished ribollita. I
do this with most beans, except kidney beans, these days. Add 300 ml
cold water, which is roughly the volume of one of your empty tins,
and the vinegar or lemon juice. Bring to the boil, mashing the
tomatoes with a fork, wooden spoon or spatula, then reduce to a
simmer.

Dice your garlic bread and add to the pan, along with most of the
cheese, and plenty of black pepper. Simmer on a medium heat for 25
minutes, topping up with a splash more water if necessary--not all
hobs nor pans were created equal, so the likelihood of needing a
little extra water is infinitely variable.

Finely slice your greens, if using fresh ones, or simply toss them in
if using frozen ones, around 4 minutes before the end of the cooking
time. Serve immediately, topped with the remaining cheese and plenty
more pepper, or warm through if made in advance.

To Keep:

This will keep in the fridge, tightly covered or in a food-safe bag or
airtight container, for up to 3 days, or in the freezer for up to 3
months. Defrost thoroughly and reheat to piping hot to serve.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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