Baked ribollita

Name: Baked ribollita
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 pack/s 250g pack Chicory; 4 tbsp olive oil; 1 onion, finely sliced; 1 bulb/s fennel, finely sliced; 2 clove/s garlic, finely sliced; 16 g anchovies (from a 28g tin); ½ tsp fennel seeds; 1 jar/s 570g jar Bold Bean Co Organic White Beans; 400 ml vegetable stock, hot; 150 g white sourdough, torn into rough chunks (3-4cm); 35 g pecorino, finely grated

An oven-friendly take on the classic Tuscan stew.

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Source of protein4 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 5 mins
Total time1 hr 20 mins
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1 pack/s 250g pack Chicory
4 tbsp olive oil
1 onion, finely sliced
1 bulb/s fennel, finely sliced
2 clove/s garlic, finely sliced
16g anchovies (from a 28g tin)
½ tsp fennel seeds
1 jar/s 570g jar Bold Bean Co Organic White Beans
400ml vegetable stock, hot
150g white sourdough, torn into rough chunks (3-4cm)
35g pecorino, finely grated

Preheat the oven to 180°C, gas mark 4 and quarter each chicory head. Put 1 tbsp oil in a large flameproof casserole dish over a medium-high heat. Fry the chicory for 4-5 minutes, until starting to char on both cut sides. Transfer to a plate.
Set the dish back on the hob, reducing the heat to medium-low, then add the onion, fennel, remaining 3 tbsp oil and a pinch of salt. Gently fry for 15 minutes until softened. Add the garlic, anchovies and fennel seeds and fry for 5 minutes until fragrant. Add the beans and stock, then nestle in the chicory and bread. Top with the cheese.
Bake for 30-40 minutes until most of the liquid has been absorbed. Let the ribollita stand for 5 minutes, then serve with a twist of black pepper and some steamed cavolo nero on the side if you like.

Typical values per serving when made using specific products in recipe