Inspired by our delicious Christmas meal at The Dock Kitchen last month, here’s their recipe for the perfect Ribolita. Wrap up warm, get the fire going, and enjoy.
2 Large handfuls dried white beans such as Canellini (soaked in cold water overnight)
2 Celery Sticks
4 Tomatoes (fresh or tinned)
800g Cavolo Nero
6 Thick slices stale bread (nice bread if possible)
Olive oil (the best you can afford)
Drain and rinse the pre-soaked beans and place in a pan with water to cover and a tomato. Bring to the boil, then reduce the heat and allow to simmer until soft. When the beans are nicely softened (can take an hour or so), drain off some excess liquid and season.
Chop the carrots, celery, remaining tomatoes and onion and place in a large pan over a medium heat with a glug of cooking oil and a pinch of salt. Fry slowly for 30-40 minutes until soft and sweet.
Get a large pot of salted water on to boil and blanch the cavolo until soft, drain and cool. Once cool enough to handle squeeze out the excess liquid and roughly chop. Add the beans and cavolo to the softened vegetables and a little water. De-crust the bread and rip up into chunks and add to the pot. Give the soup 10-15 minutes to come together and thicken up.
Serve in a large bowl and drizzle with olive oil.