Quick Ribollita
Thursday, 7th March 2019 by Lola DeMille
Quick winter veg ribollita

This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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Bit of an oxymoron as ribolitta should be a slow process to savour, great if you're making a big batch (Rachel Roddy has a good recipe). This is a quick cheats version for one person with some winter veg to use up.

 

Ingredients

olive oil

1 small / ½ large leek, sliced

1 carrots, peeled and chopped

a stick of celery, finely diced

½ cauliflower, chopped

1 tbsp good Turkish tomato puree

1tsp harissa or pinch chilli flakes

2 dried shitake mushrooms

Veg stock powder

1 jar of borlotti beans, drained but not rinsed

Big handful of chard or cabbage, shredded

Handful of cavolo nero

A big chunk of old sourdough

salt and lots of pepper

 

Method

Fry the leek, carrot and celery until slightly softened. Add the cauliflower, tomato puree and harissa, cook for a few minutes then add stock, shitake and the beans. cook for 10 minutes, then add the greens asnd cook until done. Season well. add the torn up sourdough to a bowl and pour over the soup.

 

Author name: 
Lola DeMille