FreeFrom all’Italiana

Serves 6

200g dried cannellini beans

100ml extra virgin olive oil

1 onion, finely chopped

1 carrot, chopped

1 celery stick, chopped

2 leeks, very finely sliced

2 ripe tomatoes, peeled, seeded and
chopped

1 sprig of fresh rosemary, chopped

6 garlic cloves, peeled and finely
chopped

1 sprig of fresh thyme

Flaked chilli, to taste

250g cavolo nero, stalks discarded
and leaves finely sliced

sea salt and freshly ground black
pepper

2 red onions, very finely sliced

2 tbsp Sacla’ Free From Basil Pesto
(optional – contains soya and
cashew nuts)

Anna : Ribollita means ‘boiled again’. This Tuscan soup should be made at least a day in advance, in order to allow all the flavours to mingle and mix together. It is traditionally ladled on toasted bread, but it is also excellent without it .

I am afraid tinned beans are not suitable for this soup
because you need the flavour that the dried beans give
to the liquid in which they are cooked. When cavolo
nero is not in season, add a shredded romaine lettuce and leave out the onion topping. Just heat the soup,
cook for 10 minutes and serve with a bowl of Sacla’ Free
From Basil Pesto for anybody who would like to dollop a
little on the soup.

Michelle : This soup is worth the effort of thinking ahead
and soaking the beans – and it is naturally, totally
freefrom!