Ribolita with Brandade Toast

Food Main Courses Starters

Christine Stenner, sous chef at NUMBER9 in Ponteland, Newcastle upon Tyne

Save Recipe

4 Servings

Ingredients

¼ cup extra-virgin oil, plus some for drizzling on bread

1 onion, chopped

1 carrot, chopped

2 garlic cloves, 1 minced & 1 whole

1 tsp salt

1 tsp freshly ground black pepper

1 tbsp tomato paste

1 can diced tomatoes

1lb frozen spinach, thawed & squeezed dry

1 can cannelloni beans, drained

3 cups vegetable stock

1 bay leaf

Pinch fennel seeds

Pinch baby basil

4-6 ciabatta rolls, ½ cut lengthwise or 1 loaf, sliced

Parmesan, grated

Method

Heat the oil in a heavy, large pot over medium heat. Add the onion, carrot, minced garlic, salt and pepper. Cook until the onion is golden brown
Add the tomato paste and stir until dissolved
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits
Add the spinach, beans, herbs, stock, bay leaf and parmesan
Bring the soup to the boil, reduce heat and simmer for 30 minutes
Preheat the oven to 350ºC
Drizzle the ciabatta with olive oil then toast in the oven for about 5 minutes or until golden brown
Remove from the oven and rub the top of the ciabatta with the whole garlic clove
Place the ciabatta in the serving bowl and ladle the soup over it. Sprinkle with parmesan and serve