SUPER GREENS
“For extra indulgence, add a handful of Parmesan or Gruyère”
GREEN RIBOLLITA WITH BORLOTTI BEANS AND CIABATTA
“This is my take on the classic Tuscan soup ribollita, iconic for its use of day-old bread, beans, vegetables and good olive oil. I only used winter greens but feel free to add a can of chopped tomatoes when you add the stock.”
Serves 4 EASY Preparation: 25 minutes Cooking: 30 minutes
4, washed and thinly sliced 1, finely chopped 2 T 4 cloves, finely chopped 3 sticks, sliced 1 T chopped 1–2 2 litres 700 g, sliced to taste 2 x 400 g cans 180 g, chopped ¼ loaf, torn into chunks for drizzling
