My favourite winter veggie
A quick pop into the organic food store (what used to be called Macro but is no longer) in Bondi Junction after a client meeting revealed this huge bunch of Cavallo Nero which I quickly lay claim to. I usually buy tender loose leaves of this lovely green from Fratelli Fresh, a big bag full of it. I usually make a Ribollata soup inspired by a River Cafe recipe but also throw a few leaves in just about anything I cook over the next week.
Armed with some fresh borlotti beans, lots of celery, carrot and a big bunch of parley I set out to make a big pot of Ribollata.
Ribollata (not the most attractive looking soup, but one that gets the stamp of approval from the kids as well!)
Quantities are approximate – no need to be too precise here. The trick with this soup is to cook each stage for the required time. A good soup to make while you have other tasks to do such as unpacking the dishwasher!)
1 cup diced carrot
1 cup diced celery
3/4 bunch flat leaf parsley, chopped
1 diced red onion
2 diced cloves of garlic
Fry all of the above in a good splodge of olive oil for 30 minutes until all vegies are soft, starting to get a little brown and all flavours have melded.
Add in 1 can of tomatoes that have been roughly diced.
Cook for another 30 minutes.
1 large bunch finely shredded cavallo nero
1 cup of fresh borlotti beans (tinned would be ok too)
water to cover
Cook for another 30 minutes. Roughly blend about half the soup to give it a more soupy sort of texture.
Season with salt and pepper to taste. Serve garnished with slices of parmesan and a dash of olive oil.
The real ribollata should have some bread in it to make up the soup texture. After taking out a bowl of the soup for me (while it was still gluten free), I added in a couple of slices of spelt sourdough bread that I roughly tore into chunks. Allowed it to simmer for a further 10 minutes. The soup is meant to be a very thick texture. Like I said, does not look sensational but it is delicious and definately a meal in a bowl.