Ribollita Bread Soup

By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for June 2016

Serves 4
  • olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 50g pancetta, finely sliced
  • 100g dried borlotti beans
  • 100g dried cannellini beans
  • ¼ bunch sage, chopped
  • 1 bay leaf
  • 1 litre chicken stock or water
  • 150g savoy cabbage, finely sliced
  • 1 bunch kale or black cabbage, finely sliced
  • 1 potato, cut into 1cm dice
  • 1 zucchini, 5mm dice
  • 300g Italian diced tomatoes
  • salt
  • freshly ground pepper

Soak the cannelini and borlotti beans overnight. The following day drain, and bring the beans to the boil in fresh water and simmer gently until slightly undercooked. In a heavy base pot add some olive oil and cookthe onion, pancetta and garlic for a few minutes, no colour. Add the celery, carrot, savoy cabbage, sage and bay leaf. Cook for a couple of minutes and add the chicken stock and diced tomatoes. Bring back to the simmer and add the beans and diced potato. Simmer gently for 15 minutes or until the beans are cooked. Add the zucchini and kale, simmer for a further 5 minutes. Check the beans and vegetables are tender and add salt and pepper to season. If the soup is too thick you can add some more chicken stock or water to adjust the consistency. Serve the soup drizzled with extra virgin olive oil and some crusty bread on the side.

Enjoy this dish with De Bortoli Single Vinyard Section A5 Chardonnay

Back