Ribollita
This soup is called ribollita (reboiled) because it was originally made using the previous day’s leftover vegetable soup heated in an earthenware pot with thinly sliced onion, black pepper and olive oil sprinkled on the surface.
Serves 4
Note - This should adapt very easily to a pressure cooker - I haven’t tried yet though.
Ingredients
3 Tbsp olive oil plus extra for drizzling
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
3 fresh or canned tomatoes, chopped
1 fresh thyme sprig
2 potatoes, coarsely diced
675g cavolo nero, shredded
150g fresh white beans or 80g dried, soaked and drained
4 country-style bread slices
salt and pepper
Directions
Heat the oil in a saucepan, add the carrot, onion and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened
Add the tomatoes, thyme and potatoes, and cook for a few minutes
Then add the cavolo nero and beans. Pour in 2 litres of water, and season with salt
Bring to the boil, lower the heat, cover, and simmer for about 2 hours
Preheat the oven to 180c
Place the bread on the base of a large earthenware casserole and ladle in the soup
Cook in the oven for about 10 minutes
Sprinkle with pepper and drizzle with oil