Veg boxes are a bit like allotments, in that one always seems to be lacking in something one month only to have a glut of it the next. I was lamenting the lack of greens over January but I am now inundated with Chard, Cime di Rapa, Cavalo Nero and Spinach and Spring Greens. One of my favourite soups sprang to mind, a fantastic peasant soup, cheap and wholesome and packed with nutritious greens. If you had fresh tomatoes in your box this week, you could use them instead of tinned. Make sure you use proper rustic bread, preferably a bit stale, otherwise it will just dissolve. Also, invest in a good, peppery Tuscan olive oil. Riverford do a good one.
Ribollita literally means re-boiled or re-cooked in Italian and is meant to be re-heated. It tastes even better the next day!
2 red onions, peeled
2 carrots, peeled
3 sticks celery, trimmed
3 cloves garlic, peeled
Good Tuscan extra virgin olive oil
1 pinch ground fennel seeds
1 pinch dried red chilli
400 g good-quality tinned plum tomatoes
2 tins cannellini beans
300 g cavolo nero or chard, leaves, striped weight from the stalks
2 large handfuls good-quality sour-dough stale bread, torn into chunks
freshly ground black pepper
Finely chop your onions, carrots, celery and garlic. Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown. Add the tomatoes and bring to a gentle simmer for a few minutes.
Add the beans with a little of the water from the tin and bring back to the boil. Shred your cavalo nero and chard and stir in to the soup (it will look like loads, but don’t worry as it will cook down.) Season well with sea salt and pepper. When the greens have cooked into the soup add the bread. The soup should be thick but not dry, so add a little more water if you need to loosen it. Add plenty of olive oil – you want to achieve a silky, thick soup. Check seasoning.