Summer ribollita
For 8
500 g (18 oz) fresh borlotti (or cannellini) beans, podded weight, cooked (see here)
extra virgin olive oil
4 young onions, red or white, peeled and chopped
1 head celery, plus leaves, stalks chopped
1 head fresh garlic, peeled and sliced
500 g (18 oz) Swiss chard stalks and leaves, stalks sliced into large matchsticks
1 bunch fresh basil, leaves picked from the stalks
1 bunch fresh mint, leaves picked from the stalks
1 bunch fresh marjoram, leaves picked from the stalks
1 bunch fresh flat-leaf parsley, leaves picked from the stalks
2 kg (4.1/2 lb) fresh ripe plum tomatoes, skinned, seeded and chopped
Maldon salt and freshly ground black pepper
1 bunch fresh borage (optional)
300 g (10 oz) fresh spinach, tough stalks removed
2 loaves ciabatta bread, stale if possible, crusts removed
1 fresh red chilli
In a large heavy pan heat 3 tablespoons of olive oil, then add the onion and celery stalks. Stir and cook gently until they soften and brown. Add the garlic and chard stalks and continue to cook. When the garlic begins to colour, add half the basil, mint, marjoram, parsley and celery leaves. Gently fry and stir together to combine the herbs, then add the chopped tomatoes. Season and simmer for 30 minutes: the tomatoes should reduce with the vegetables.
Separately, in another large saucepan full of boiling water with plenty of salt, blanch the borage and chard leaves and then the spinach. Drain, keeping the blanching water, and roughly chop. Add the leaves to the vegetable and tomato mixture along with the cooked beans. Tear up the ciabatta into 3–5 cm (1–2 in) lengths and add to the soup. Pour over some of the blanching water to moisten the bread, and stir in the remaining herbs. Check for seasoning, then add salt and pepper to taste and 3 tablespoons olive oil. The consistency should be very thick.
Get rid of the seeds and fibres from the inside of the red chilli by cutting it in half and scraping with a teaspoon. Chop the chilli roughly, then place in a small bowl and add 2 tablespoons extra virgin olive oil. To serve, dribble this chilli sauce over each bowl of soup when serving.