ribollita al forno
for 6
1.5 kg fresh borlotti beans, cooked (see here)
500 g summer Swiss chard, leaves only
Maldon salt and freshly ground black pepper
500 g borage or spinach leaves
1 kg ripe tomatoes, skinned (see here)
olive oil
500 g white summer onions or spring onions, green and white parts chopped
3 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons fresh basil leaves
2 tablespoons fresh marjoram leaves
12 slices sourdough bread, 1.5 cm thick
extra virgin olive oil
Bring a large pan of salted water to the boil. Blanch the chard for 5 minutes, then remove, drain and chop. Blanch the borage or spinach in the same water, remove, drain and chop. Remove the hard centre core from the skinned tomatoes, then chop the flesh to a coarse pulp.
Heat 3 tablespoons olive oil in a large thick-bottomed saucepan, add the onion and fry until soft. Add the garlic, and half the herbs. Cook over a low heat just to combine. Add the tomato and 1 teaspoon salt. Simmer gently to a thickish sauce, about 30 minutes. Mash half the beans with a few tablespoons of their cooking liquid, and add with the whole drained beans to the sauce. Stir and cook for 5 minutes, then stir in the green vegetables. Season, add the remaining herbs, mix well and cool.
Preheat the oven to 220°C/425°F/Gas 7. Pour enough olive oil into a roasting tray to coat the bottom, and place on a flame. Place half the bread on the base and pour over the soup. Cover with the remaining bread, drizzle with olive oil, and bake in the oven for 15–20 minutes, until crisp and golden. Serve warm or cold, drizzled with extra virgin olive oil.