Cannellini Bean and Cavolo Nero Ribollita

Ingredients

• 300g dried cannellini beans, soaked overnight
• 1 whole head of cavolo nero
• Extra virgin olive oil
• 1 large onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 celery stalk, finely diced
• 1 clove garlic, finely chopped
• Flaky sea salt and black pepper
• 1 tsp fennel seeds, crushed
• Small handful of thyme leaves
• 1 tbsp tomato purée
• 1 large potato, peeled and diced
• 300ml vegetable stock
• 1 bay leaf
• ½ loaf stale bread, crustless, torn into small chunks

Recipe

1. Drain soaked beans and transfer to a large pan. Cover with fresh cold water, bring to the boil, then simmer 1 hour until soft. Skim off any scum. Reserve 1 cup of cooking water, then drain and set beans aside.
2. Prepare cavolo nero: remove the base and pull the leaves away from the thick stalks. Discard stalks and roughly shred the leaves.
3. Heat a generous glug of olive oil in a large heavy saucepan over medium heat. Sauté onion, carrot, celery, and garlic for 15 minutes until soft and glossy. Season with salt, add fennel seeds, thyme, and black pepper. Stir in tomato purée.
4. Add cooked beans, potato, stock, and bay leaf. Cook over medium heat for 45 minutes. Halfway through, stir in the torn bread and cavolo nero, ensuring everything is submerged. Use reserved bean liquid if the broth looks too dry.
5. Remove the bay leaf, taste and adjust seasoning. Serve in warmed bowls with black pepper and a generous drizzle of olive oil. Or, refrigerate overnight and reheat — true to the name ribollita ('reboiled').