Michael and Rachel's

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Winter Vegetable Ribollita

Updated: 20 Nov 2018

Ingredients

  • 2 onions
  • 4 celery stalks
  • 450g chopped swede and carrots
  • 2 garlic cloves
  • 3 bay leaves
  • 400g tin chopped tomatoes
  • 400g borlotti beans
  • 200g shredded kale
  • 1 vegetable stock cube

Method

  1. Heat the olive oil and saute the onion, celery and swede until softened but not browned - about 10 minutes.
  2. Ad the garlic and bay leaves for a further two minutes.
  3. Add the beans, tomatoes, 1 litre water (with the veg stock cube dissolved in it) along with salt and pepper. Simmer for 40 minutes stirring occasionally.
  4. Add the kale and simmer for a further 10 minutes or so.

Makes about 6 portions.