Ingredients for 4 people

  • 1litre vegetable stock
  • 600g tin cooked cannellini beans
  • 1 clove garlic -peeled and minced
  • 1 sprig rosemary
  • ¼ tbsp. sea salt flakes (or large pinch table salt)
  • ½ tsp. ground black pepper
  • 20 ml extra virgin olive oil
  • 1 white or brown onion – peeled and finely chopped
  • 100g carrots, diced
  • 100g celery, diced
  • 1 medium potato (c. 80g) – peeled and diced
  • 200g tin skinless tomatoes – drained
  • 220g savoy cabbage
  • 200g cavolo nero (or kale)
  • 200g Swiss chard
  • 2 tbs De Nigris Organic Balsamic Vinegar
  • 200g stale bread, cut into chunks
  • 1 tbsp. sea salt flakes (1/4 tbsp. if using table salt)
  • 1 teaspoon ground pepper
  • ¼ of a small chili, finely sliced, or ¼ tsp. dried chilli flakes
  • Sprinkle of fresh thyme
  • More olive oil to finish

For the recipe

Place the vegetable stock and cannellini beans in a saucepan, add the garlic and the rosemary and bring to a simmer. Simmer for two minutes, season and turn of the heat. Take out a quarter of the beans and set them aside, then blend what’s left to create a bean stock.

Put the olive oil in a large saucepan over a medium heat and add the chopped onion. Cook until onion softens and begins to colour, then add the carrots and celery and cook for another five minutes, stirring occasionally.
Add the potato and cook for another couple of minutes, then add the tomatoes and reduce the heat to low.
Wash and slice the cabbage and remaining vegetables finely, (discarding any hard stalk), and add to the pan.
Cook, stirring, until the vegetables are all softened, then add De Nigris Organic Balsamic Vinegar and bean stock, then cover with a lid and bring it to the boil.
Once boiling, remove lid and continue to cook over a medium heat for about 35 to 45 minutes, stirring from time to time. Add the reserved whole beans and cook for the final minute.
Once cooked, fill a large bowl with alternating layers of Ribollita and stale bread.
Leave to cool down at room temperature and then cover and place in the fridge for at least two hours, to allow the bread to soak thoroughly.
Once ready to serve, put the chilled mix in a large saucepan and bring to the boil. Serve in bowls, finished with a little chilli, thyme leaves, and a drizzle of olive oil. We like to sprinkle it with grated Parmesan for extra Italian flavour.​

Cooking with Chef Giovanni