Ribollita Tuscan White Bean Stew

Ingredients

• 1 tbsp olive oil
• 2 shallots
• 1 onion
• 1 carrot
• 3 celery stalks
• 1 bulb fennel
• 3 cloves garlic
• 4 tomatoes
• 400g tinned tomatoes
• 100g dinosaur kaale
• 700ml vegetable stock
• 400g cannelloni beans (150g dried)
• 400g butter beans (150g dried)
• 1 tbsp white miso
• 1 tsp salt
• ½ tsp ground back pepper

Method

1. Peel and finely dice the shallots/ onion and garlic. Dice the carrot and celery into finely ½cm – 1cm pieces. Finely dice the fennel. Roughly chop the tomatoes.

2. Remove the kale from the centre stem and roughly chop.

3. Heat a large saucepan on high heat and add in 1 tbsp of oil. Once hot add in the diced shallots/onions and fry to 3-4 mins stirring regularly. Add in the carrots, celery, fennel and garlic and mix well with ½ tsp of salt. Cook for 1 minute like this.

4. Add in 50ml of veg stock and put the lid on to start to steam the veg. Leave to cook like this for 5 mins. Remove the lid and give it a good stir.

5. Drain and rinse the beans and add to the pan along with the chopped tomatoes, the kale, veg stock and miso followed by ½ tsp black pepper and 1 tsp of salt. Take the thyme leaves from the stalk and add to the pot. Bring to a boil and reduce to a simmer.

6. Roughly chop the flat parsley and add to the pot before serving. Taste and adjust the seasoning to your liking.

7. Serve with some toasted sourdough for a delicious hearty meal!