How to Make the Perfect Ribollita

theguardian.com

Cherrie J

200g dried cannellini beans (or other beans), or 400g cooked tinned beans (net weight)

2 garlic cloves, peeled and squashed

2 bay leaves (optional)

1 strip kombu (optional; or soak the beans before cooking)

2 tbsp olive oil

1 smallish onion, peeled and finely chopped

1 smallish red onion, peeled and finely chopped

2 carrots, trimmed and finely chopped

2 sticks celery, trimmed and finely chopped

Salt and black pepper

¼ tsp fennel seeds (optional)

¼ tsp chilli flakes (optional)

1 large leek, washed and thickly sliced

200g winter squash, peeled, seeded and cut into rough 1cm chunks

250g cavolo nero, or the outer leaves of a savoy cabbage, or other greens, shredded

1 x 400g tin chopped tomatoes

1 parmesan rind (or similar hard cheese rind; optional)

200g stale bread, torn into chunks

Extra-virgin olive oil, to serve

Grated cheese, to serve

2 spring onions, trimmed and sliced into long strips, to serve (optional)

Directions at theguardian.com

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