Gino D'Acampo's ribollita
Gino D'Acampo continues his Tuscan retreat and this week he's exploring the towers of San Gimignano, and hitting up the local market to source vegetables for his take on a traditional Ribollita soup.
Ribollita
Serves: 4
Ingredients
4 tbsp olive oil300g italian pork sausages (optional)2 small red onions, peeled and chopped3 garlic cloves, peeled and chopped2 carrots, peeled and chopped 3 celery sticks, chopped1 medium potato, peeled and cut into 5mm cubes A pinch of fennel seeds, crushed1 bay leafA pinch of dried chilli flakes2 fresh plum tomatoes, diced 400g tinned plum tomatoes2 large handfuls of torn stale, country style bread700ml vegetable stock400g tinned cannellini beans, drained 300g kale, leaves and stalks finely sliced Salt and pepper, to season6 tbsp extra virgin olive oil
Method
1. Heat 2 tbsp olive oil in a large frying pan. Add the sausages and fry for about 12-15 mins, turning frequently until browned and cooked through
2. Set sausages aside and when cool, cut into slices
3. Heat the remaining 2 tbsp olive oil in a large saucepan over a medium heat. Add the onions, garlic, carrot, celery and potato, then add the fennel, bay leaf and chilli flakes. Reduce the heat and cover, leaving the lid slightly ajar
4. Cook gently for 15-20 mins or until softened but not brown, stirring occasionally
5. Add the fresh and tinned tomatoes, increase the heat and bring to a simmer
6. Put the bread in a medium bowl and pour over 200 ml vegetable stock. Leave for around 2 minutes until the bread has soaked up the stock
7. Add the beans and remaining stock to the pan and bring to the boil, then stir in the kale and then the moistened bread. Reduce the heat and simmer for about 30 minutes
8. Season with salt and pepper and add the extra virgin olive oil. Stir in the sausage, heat through and then serve.