Ribolitta

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 4 tablespoon(s) extra virgin olive oil, plus extra for drizzling
• 4  garlic cloves, chopped
• 2  celery sticks, chopped
• 3 large carrots, peeled and cut into 1cm (½in) dice
• 4  red onions, chopped
• 200 gram(s) curly kale
• 1  x 400g can borlotti or cannellini beans, drained
• 1  x 400g can chopped tomatoes
• 1 large bunch flat-leaf parsley, finely chopped
• Pesto, to serve (optional)
• Crusty bread, to serve (optional)

Method

1. Heat the olive oil in a large saucepan and fry the garlic, celery, carrots and onions for 3-4 minutes until softened. Remove the stalks from the kale and roughly chop the leaves. Add to the pan with the beans and tomatoes. Pour in enough water to just cover the vegetables, bring to the boil and simmer for 10-15 minutes.
2. Remove from the heat, stir in the parsley and season. Drizzle with oil and serve with pesto and crusty bread, if desired.

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