
Because we can’t all survive on mince pies this December… Or can we?
Winter ribollita
Serves 4 / Hands on time 10 mins / Total time 1 hr / V Vn Gf Df ❄
1 tsp olive oil
1 white onion, finely chopped
3 garlic cloves, sliced
2 celery sticks, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
½ tsp salt
1 can plum tomatoes
1 can chickpeas, drained and rinsed
1 litre vegetable stock, I use 2 Knorr stock pots
Handful fresh parsley, chopped
100g cavalo Nero, roughly chopped
Extra virgin olive oil to serve
Method
1. In a large saucepan or pot with a lid, add 1 tsp of olive oil over a low to medium heat. Add the chopped onion, garlic, celery, parsnip, carrot and half a tsp of salt. Give it a good stir, cover with a lid and leave to soften for 30 minutes, stirring occasionally.
2. Add a can of plum tomatoes and break them up with a spoon. Add the drained and rinsed chickpeas and the vegetable stock before upping the heat and bringing to the boil. Turn down the heat and add the parsley and the cavalo nero. Simmer for 20 minutes.
3. Take off the heat, ladle into bowls and top with a good drizzle of extra virgin olive oil and serve with crusty bread and good crack of black pepper.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Gf– Gluten free Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.
Marvellous 😛👊
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😍😍😍😍
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Recent subscriber here- really enjoying the recipes, thanks😊
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Wonderful 😊 just what I want to hear! Have a very Merry Christmas and I’ll have some more recipes for you in the New Year 🎊🎉🎉
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Thank you, Merry Christmas to you too😊
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Never heard of ribollita before but as we’re now on a ‘veggie’ stretch till Christmas Day I may well make this. Looks great!
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Please do, would love to know what you think of it 👍🏻Merry Christmas Grumpytyke and I hope you have a very happy New Year. More recipes to come in 2019!
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