Paul Flynn's Ribollita: Today with Maura and Dáithí.

Ingredients

Ribollita
Serves: 6

  • 125g cannellini or borlotti beans
  • Handful flat-leaf parsley – shredded
  • 2 cloves garlic, peeled and chopped
  • 2 sticks celery chopped
  • 2 carrots, peeled and chopped
  • 2 medium red onions, peeled and chopped
  • 2 tablespoons olive oil
  • 400g tin chopped plum tomatoes
  • 1 good handful cavolo nero, stalks removed, leaves coarsely chopped
  • Handful of toasted crusty bread torn into rough pieces
  • Salt and pepper
  • Extra virgin olive oil
  • 500mls chicken stock
  • 1 large spring rosemary

Method

  1. Heat the olive oil and cook the garlic until lightly golden.
  2. Add the onions and celery, sweat on a low heat for 6-7 minutes until softened.
  3. Add the carrots, tomatoes and stock and cook for 5 more minutes.
  4. Add the beans, rosemary, parsley and cavolo nero, cook for another two to three minutes.
  5. Just before serving, remove the sprig of rosemary and fold in the bread. Allow to soak a little.
  6. Season and serve with some olive oil and grated parmesan over the top.