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    Spring ribollita

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    Spring ribollita

    • Vegetarian

    Preparation time: 10 minutes
    Cooking time: 1 hour
    Total time: 1 hour 10 Minutes

    Serves: 4


    2 tbsp extra virgin olive oil, plus extra for drizzling
    ½ x 25g pack basil, leaves picked, stalks finely chopped
    2 leeks, finely sliced
    2 carrots, peeled and finely chopped
    2 sticks celery, finely chopped
    400g can cannellini beans
    500ml vegetable stock
    400g asparagus, trimmed and sliced into thirds
    125g fresh (or frozen) peas
    ½ x 270g loaf ciabatta


    1 Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes. 

    2 Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil. 

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    Waste not: ciabatta, make garlic bread using the herb butter on page 25. spread the butter between slices of ciabatta, wrap in foil and bake in a hot oven for about 10 minutes.


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