Here’s a take on the Tuscan ribollita. Somewhere between a soup and a vegetable stew, it is a warming and filling meal in a bowl after which you don’t need much – maybe just a little pillow to rest your head on. You can reduce or increase the amount of liquid to achieve your perfect consistency.
1 | large onion, sliced |
1 | medium fennel bulb, sliced |
120ml | olive oil |
1 | large carrot, peeled, cut lengthways in half and sliced |
3 | celery sticks, sliced |
1 tbsp | tomato purée |
250ml | white wine |
400g | can Italian plum tomatoes |
1 tbsp | chopped oregano |
2 tbsp | chopped parsley |
1 tbsp | thyme leaves |
2 | bay leaves |
2 tsp | caster sugar |
1 litre | vegetable stock |
160g | stale sourdough bread (crust removed) |
400g | freshly cooked chickpeas (canned are fine too) |
4 tbsp | basil pesto (bought or freshly made; see Royal potato salad, page 20) |
1 | handful of shredded basil leaves to serve (optional) |
salt and black pepper |
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