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.
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.
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