Ribollita

A thick Tuscan peasant soup of twice-boiled cannellini beans, cavolo nero, and stale bread for body.

Ingredients

• 500g ground beef
• 1 cup ciabatta bread
• 2 tsp sliced shallots
• 1/2 tsp red pepper flakes
• 1/4 cup unsalted butter
• 200g zucchini
• a handful of fresh sage, chopped
• a generous spoonful of lemon zest
• 500ml dry white wine

Instructions

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat and cook the minced garlic and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the cracked black pepper and dried oregano, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the Italian sausage and San Marzano tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the Italian sausage is tender, about 1 hr.

6. 6

   Stir in the fresh lasagna sheets and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the balsamic vinegar and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the parsley, and serve piping hot.

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