Tuscan-style ribollita

Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

Prep:10 mins
Cook:30 mins

Serves 6
Easy

Nutrition per serving

kcal 196
fat 5g
saturates 1g
carbs 24g
sugars 0g
fibre 7g
protein 10g
salt 0.8g

Ingredients

2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, chopped
2 garlic cloves, crushed
pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans, drained and rinsed
1 parmesan rind (optional)
250g cavolo nero or kale, chopped
150g stale crusty bread torn into chunks (see tip below)
1 tbsp red wine vinegar
a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

Method

Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.