RIBOLLITA
SERVES 6-
2 tbsextravirgin olive oil, plus extra
todrizzle
80gunsaltedbutter,chopped
3 garliccloves,crushed
1 onion,finelychopped
1 celerystalk,finelychopped
1 carrot,finelychopped
2 tbsfinelychopped thyme, plus extra
toserve
2 tbsfinelychoppedflat-leafparsley
2 tbsfinelychopped tarragon
2 bayleaves
250gdriedcannellinibeans, soaked
overnight,drained
8 cups(2L)chickenorvegetablestock
2 x 400g cans crushed tomatoes
1 bunchcavolonero,stalks removed,
roughlychopped
4 thickslicessourdough, torn into
chunks(^1) / 4 cup(20g)grated parmesan, plus
extra to serve
Heattheoilandbutterin a largesaucepan
overhighheat.Addgarlic,onion,celery,
carrotandhalftheherbs.Cook,stirring,
for3-4minutesoruntilonionhas
softened.Addcannellinibeans,stockand
crushedtomatoes.Seasonandstirto
combine.Bringtotheboil,reduceheatto
low and simmer for 8-10 minutes or until
vegetableshavesoftened.
Stirin thecavolonero,reduceheat
andcookfor30-35minutesoruntilbeans
aresoftandcookedandribollitais
thickenedslightly.Stirinremaining
1 tbsherbsandseasontotaste.
Preheatovento180°C.
Meanwhile,spreadsourdoughon
a bakingtray,drizzlewithextraoliveoil
andscatterwithparmesan.Season
totaste.Bakefor12-15minutesor
untilbreadis crispandgolden.Addto
soupandseason.Divideamongbowls,
andscatterwithextrathyme and
parmesan to serve.
IN SEASON.