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Green ribollita with borlotti beans and ciabatta

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Green ribollita with borlotti beans and ciabatta

30 minutes

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Green ribollita with borlotti beans and ciabatta

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

4 leeks, washed and thinly sliced
1 red onion, finely chopped
2 T olive oil
4 garlic cloves, finely chopped
3 celery sticks, sliced
1 T parsley chopped
1-2 Parmesan rinds
2 litres Woolworths organic chicken or vegetable stock
700 g baby sweet potatoes, sliced
sea salt and freshly ground black pepper, to taste
2x 400 g borlotti beans cans
180 g kale or cavolo nero, chopped
¼ day-old ciabatta loaf, torn into chunks
extra virgin olive oil, for drizzling
100 g Woolworths sliced Italian smoked pancetta, fried (optional)

Method

1. Soften the leeks and onion in the olive oil in a large saucepan over a very low heat for 5 minutes. Add the garlic and fry for 1 minute, then add the celery, parsley and Parmesan rinds and fry for a further 3 minutes.

2. Pour in the stock, add the sweet potato and season. Simmer for 20 minutes, then turn off the heat and remove the Parmesan rinds. Add the beans and kale, then top with the ciabatta.

3. Drizzle generously with extra virgin olive oil and season with a crack of black pepper. Stir at the table and serve with pancetta.

Find more soup recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Kate Ferreira