Ribollita Soup
Ingredients
- 100ml Blend of Seed Oils and Extra Virgin Olive Oil
- ½ onion, diced
- 80g smoked bacon, diced
- 5ml fennel seeds, toasted & crushed
- 5ml chilli flakes
- 225g whole peeled tomato, chopped
- 225g cannellini beans, drained
- 1 bunch swiss chard, rinsed & torn, stems chopped
- 250ml chicken/vegetable stock
- 15ml red wine vinegar
- Salt and pepper
- Pecorino cheese, grated
Instructions
1
Fry first 4 ingredients in oil until sizzling
2
Add tomato & bring to boil
3
Add Chard & beans
4
Add stock to barely cover
5
Bring to simmer
6
Season with vinegar and salt and pepper
7
Cook on lowest heat for 30 minutes
8
Ladle into bowls and drizzle with olive oil and grated pecorino
9
Serve with chunks of ciabatta
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