Ribollita
Since before anyone can remember, the people of Tuscany have been nicknamed “Mangiafagioli” - aka. “Bean Eaters”, which means, they go down pretty well in our books. This rich and satisfying bean classic can use up stale sourdough slices and old parmesan rinds, ingredients that, after you’ve made this, you’ll never throw away again.We've given the option to add pancetta, if you like! But equally, it's a flavour-bomb veggie dish in it's own right.CHEFS TIP: Something we learnt from Jessica Elliot Dennison's book Tin Can Magic is to squeeze some of the beans in your hands as they go in, it get's a little meysy!, but trust us, this adds GREAT texture.
Source: Bold Bean Co
Ingredients
- large red onion, diced
- large carrot, diced
- small stick of celery, diced
- pancetta
- bay leaves
- sprig of rosemary
- tomato puree
- garlic cloves, roughly chopped
- x 400g tin plum tomatoes
- of chilli flakes
- litre vegetable or chicken stock 
- jar of Queen Butter Beans or Organic White Beans - with their stock
- big handfuls cavolo nero or kale , with the tough stems removed and roughly chop
- A large bunch of fresh parsley , roughly chopped 
- slices stale bread, or GF bread
- Parmesan