Ribollita – For Kate, the veggie
From ‘The Art of Eating Well’ by Jasmine and Melissa Hemsley
Servings Prep Time
4 15minutes
Cook Time
30minutes
Servings Prep Time
4 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat the ghee in a large saucepan with a lid and gently sauté the onion, celery and bay leaf until soft (ap 8 mins)
  2. Add the garlic, carrots, oregano, basil, fennel seeds, chilli flakes, bone broth and Parmesan rind
  3. Bring to the boil, reduce and simmer, covered for 8 mins
  4. Make the parsley lemon oil by whisking the ingredients together
  5. Add the tomatoes and beans to the pan and simmer for a further 8 mins
  6. Stir through the cabbage and cook for a further 5 mins (slightly longer for kale)
  7. Discard the Parmesan rind, ladle into bowls, scatter over the grated Parmesan and drizzle over the parsley lemon oil