Ribollita with Rosemary and Garlic Drizzling Oil

The perfect warming soup for winter nights.


I honestly love kale, especially the variety I grow which is Cavolo Nero / Kale 'Black Magic' - it's bred especially for the UK climate and has a rich taste. I actually love this kale so much I'm tempted to put it into flower arrangements! Think I'm crazy? Well, the world famous Constance Spry used to do it (and used heaps of other veg too) so it can't be that crazy. Anyway I digress, here is the recipe...



Ribollita Recipe


Soup Ingredients Rosemary and Garlic Drizzling Oil Ingredients

1/8 cup olive oil 1/2 cup olive oil

1 large onion, diced 1/2 one lemon - Zest

2 carrots, peeled and diced 2 cloves of garlic, minced

1 fennel bulb, diced 1-2 sprigs rosemary, chopped

Large bunch fresh kale

4 large cloves garlic, chopped To Serve

2 cans Cannellini beans

1 can chopped tomatoes Crusty bread and butter

Splash of white wine (optional)

1,5 ml Veggie Stock

1/4 tsp chilli flakes

2 tsp salt

1 tsp fresh black pepper

Method

  1. Mix together the drizzling oil ingredients in a jar and leave to one side. You can do this a few hours before so flavours infuse.

  2. In a large pan heat the oil over a medium heat and add the onions, sauté for 8 minutes

  3. Add the carrots, fennel, garlic, salt, pepper and chilli flakes. Cook until tender, about 8-10 minutes.

  4. Add the tomatoes, kale, splash of wine if using and continue to cook for another 10 minutes.

  5. Add the stock and the beans. Bring to a boil then turn down to simmer for 15 minutes.

  6. Remove around 3 ladles of the soup and blitz with a blender. Return to soup and heat through.

  7. Serve in low bowls with a drizzle of the rosemary and garlic oil, warm crusty bed and lashings of butter.