Name: Hearty Tuscan-style ribollita sourdough
Total time: 1800 s
Yield: 4
Ingredients: 1 onion; 2 carrot; 2 stalk celery stick; 6 clove garlic; 200 gram swiss chard; 1 tin tinned chopped tomatoes; 20 gram parmesan; 1 bay leaf; 1 tin cannellini beans; 1 teaspoon chilli flakes; 200 gram sourdough bread; 1 tablespoon green pesto; 1 handful basil

Step 1

Add a splash of olive oil to a large ovenproof casserole dish and gently fry the onion (1) , carrots (2) , celery (2 stalks) , garlic (6 cloves) and swiss chard (200 g) with a pinch of salt for around 10-15 minutes, until soft and sweet.

Step 2

Add the tinned tomatoes (1 tin) and fill the empty tin with water, then add that to the pan too. Add the parmesan rind and bay leaf (1) and cook for a further 5-10 minutes, until reduced. Tip in the beans (1 tin) , chilli flakes (2 g) , sourdough (200 g) and chard leaves and cook for a further 5 minutes.

Step 3

Ladle into four bowls and allow to cool a little – the soup is best enjoyed warm, rather than hot. Finish each bowl with a spoonful of pesto (15 g) , a scattering of basil (1 handful) , some parmesan shavings (20 g) and a drizzle of olive oil.

Hearty Tuscan-style ribollita sourdough

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