This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
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Bit of an oxymoron as ribollita should be a slow process to savour, great if you're making a big batch (Rachel Roddy has a good recipe). This is a quick cheat version for one person with some winter veg to use up.
olive oil
1 small / ½ large leek, sliced
1 carrots, peeled and chopped
a stick of celery, finely diced
½ cauliflower, chopped
1 tbsp good Turkish tomato puree
1tsp harissa or pinch chilli flakes
2 dried shiitake mushrooms
Veg stock powder
1 jar of borlotti beans, drained but not rinsed
Big handful of chard or cabbage, shredded
Handful of cavolo nero
A big chunk of old sourdough
salt and lots of pepper
Fry the leek, carrot and celery until slightly softened. Add the cauliflower, tomato puree and harissa, cook for a few minutes then add stock, shiitake and the beans. Cook for 10 minutes, then add the greens and cook until done. Season well. Add the torn up sourdough to a bowl and pour over the soup.
