Anna Jones’s Ribollita, which is a cherished recipe, but definitely not weeknight friendly. I use a chicken stock cube and Parmesan but you could use vegetable stock and leave out the cheese to make the dish vegetarian or vegan.
The ingredient quantities aren’t set in stone; increase the amount of bread for a thicker stew and chuck in any odds and ends of veg that need to be used up.
There’s quite a bit of chopping involved so if I’m feeling lazy (often) I swap the onion, carrots and celery for 350g of ready-made soffritto.
I know I've been demanding with the herbs (rosemary, thyme AND basil) but they really make a difference. I use frozen herbs but dried would be fine. Parsley is a good substitute if you’re missing any of them.
The water from the cannellini beans is added to the stew. If your beans are salted, drain them and top up the stew with around 150ml of fresh water.
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