Tom’s Ribollita (as rustic Italian-style stew) is the ultimate recipe for clearing out the fridge. It’s flexible, so you can use up what ever you have—an ideal place for that dodgy looking veg, stale bread plus a few pantry staples—delizioso!
Directions
- In a large saucepan heat oil cook the onions, garlic, carrot, celery and herbs over a medium heat for 10 - 15 minutes, until soft.
- Add the tomatoes, and any root/startchy veg to the pot and cook on a low heat, stirring every now and then, for 10 - 15 minutes.
- If using, add in the beans and any brassicas or leave greens (broccoli stalks, cabbage leaves or kale) pour in your stock and bring everything to a gentle simmer. Cook for 30 minutes.
- Take the pot off the heat and add the stale bread (slices or roughly torn bits) on top of the stew. Drizzle with a lot of good extra-virgin olive oil and leave to sit for 5 - 10 mins.
- Stir everything to combine – adding freshly cut herbs, leftover celery leaves salt, pepper and more extra-virgin olive oil. Enjoy!
