Ribollita
Ribollita is a famous Tuscan bread soup. You can use a variety of different vegetables that you have, with the core ingredients being the beans, kale and of course bread. The fennel and celery give a distinct depth.
Serves 1, with plenty left over for the following days
Ingredients
4 tblsp olive oil, plus extra for serving
1 onion, diced
1 head of fennel, diced
4 sticks of celery, chopped
1 carrot, chopped
1 bunch of cavolo nero, leaves stripped
4 cloves of garlic, grated
1 lemon, zest
1 tin of whole tomatoes, best you can find
1 tin of cannellini beans
1 pinch of chilli flakes
½ loaf of stale bread, torn into chunks
Parmesan for finishing