Ribollita Tuscan soup

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the beans

  • 200g/7oz dried broad beans, soaked overnight
  • 200g/7oz dried borlotti beans, soaked overnight
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 300g/10½oz unsmoked pancetta with rind
  • 1 rosemary sprig
  • 2 garlic cloves, left whole

For the sofrito

  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 2 celery sticks, diced
  • 3 garlic cloves, minced
  • 1 rosemary sprig
  • 2 bay leaves
  • 1 potato, peeled and diced
  • ½ turnip, peeled and diced
  • 500ml/18fl oz vegetable stock

For the ribollita

  • 1 head cavolo nero, roughly chopped and blanched
  • 4 slices day-old sourdough bread
  • 50g/1¾oz Parmesan, grated
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