Ribolito

Serves :  4-6  ›  Preparation:  15 mins  ›  Cook:  70mins
​Ingredients:

• 250g Savoy cabbage, cut into strips
• 250g Cavolo Nero, cut into strips (or use Swiss Chard with the white stalk removed)
• 2 large, starchy potatoes cut into cubes, 1.5cm square
• 2 celery stalks
• 1 large red onion peeled
• 2 large carrots
• 15 sprigs of Italian parsley
• 100ml olive oil
• 4 large tomatoes, blanched, peeled, seeded, drained, and chopped
• 2 tbsp tomato paste
• Seasoning
• 1 tsp fresh thyme, finely chopped
• 1 litre vegetable or chicken stock 
• 50g Pancetta cubed, and lightly fried (optional)
• I can white beans, cannelini or haricots blanc
• 8 slices Ciabatta or country-style bread
• Extra virgin olive oil and sea salt to serve

• Soak the cabbage, Cavolo Nero and potatoes in a large bowl of cold water.
• Roughly chop the celery, the onion, carrots and parsley together on a chopping board. Heat the olive oil in a large stockpot over a medium heat and once the oil is warm, add the chopped ingredients to the pan and saute for 8 - 10 minutes, stirring occasionally with a wooden spoon, and check the ingredients aren't sticking or burning. Add the chopped tomatoes and the tomato paste, stir, then cook for 5 minutes more.​
• Add the vegetable or chicken stock to the stockpot, season with a little salt and pepper and thyme. Simmer for 15 minutes.
• Drain the cabbage and potatoes and add to the stockpot, (also add the Pancetta if using). Cook over a medium heat for approx 45 minutes, adding more stock if needed. The soup should be rather thick. Add the beans 5 minutes before the soup is ready.
• To serve: place a slice of bread layer into a hot soup bowl. Drizzle with a little olive oil and a sprinkling of sea salt.
• This soup is even better if kept overnight and reheated the following day.