Rose Gray and Ruth Rogers

Presented in 2007

Summer ribollita

Serves 8

120 ml (3¾ fl oz) extra virgin olive oil

3 small red onions, chopped

1 celery heart, chopped, plus 3 tablespoons leaves

1 bulb garlic, peeled and sliced

500 g (1 lb 2 oz) silverbeet (Swiss chard), stalks sliced into large matchsticks and leaves left whole

3 tablespoons basil leaves

3 tablespoons marjoram leaves

4 tablespoons flat-leaf (Italian) parsley leaves

1 kg (2 lb 4 oz) fresh ripe roma (plum) tomatoes, peeled, deseeded and chopped

Maldon sea salt and freshly ground black pepper

300 g (10½ oz) fresh borage or spinach, tough stalks removed

500 g (1 lb 2 oz) podded borlotti (or cannellini) beans, cooked (see Note)

2 loaves ciabatta bread, stale if possible, crusts removed

In a large heavy-based saucepan, heat 60 ml (2 fl oz/¼ cup) of the olive oil, then add the onion and celery heart. Stir and cook gently until they soften and brown. Add the garlic and silverbeet stalks and continue to cook. When the garlic begins to colour, add half the basil, marjoram, parsley and celery leaves. Gently fry and stir together to combine the herbs, then add the chopped tomato. 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 silverbeet leaves, and then the spinach or borage. 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 (1¼–2 inch) lengths and add to the soup. Pour over some of the blanching water to moisten the bread and stir in the remaining herbs and celery leaves. Check for seasoning, then add the remaining 60 ml (2 fl oz/¼ cup) of olive oil. The consistency should be very thick.

Note: To cook fresh borlotti or cannellini beans, place the podded beans in a saucepan and cover well with water. Add 1 tomato, a handful of flat-leaf (Italian) parsley leaves and stalks and a few whole garlic cloves. Bring to the boil over medium–high heat, then reduce the heat to low and simmer gently for 45 minutes. Make sure the beans are covered with water at all times. Drain, then season.