MAINS

THIS TUSCAN BREAD SOUP IS JUST THE THING FOR COSY NIGHTS IN. TOAST THE SOURDOUGH THEN ADD TO THE SOUP WITH A SPRINKLE OF PARMESAN FOR REAL COMFORT FOOD

CRAVING SOME DARK LEAFY VEG? THIS ONE-POT GREENS MAKES FOR A LIGHT, NOURISHING MAIN, WITH SALTY AGED FETA BRINGING PLENTY OF SATISFACTION

ONE-POT GREENS WITH BARREL-AGED FETA

SERVES 2

50g unsalted butter
2 large leeks, cut into 1cm-thick rounds
½ bunch each silverbeet and cavolo nero
1 tbs extra virgin olive oil
2 tsp balsamic vinegar
100g barrel-aged feta
Lemon wedges, to serve

Preheat the oven to 220°C.

Melt butter in an ovenproof frypan over medium-low heat. Add leek and a pinch of salt flakes, and cook, stirring occasionally, for 15-20 minutes until softened and lightly caramelised.

Tear silverbeet and cavolo nero leaves from stalks, shred into 5cm pieces and add to pan. Cook, stirring regularly, for 5 minutes to coat. Stir in oil and vinegar, cover and cook for 10 minutes or until greens are wilted. Season very lightly.

Remove lid and sprinkle feta over greens. Bake for 15 minutes or until feta is golden. Squeeze over lemon to serve.

PER SERVE • 2225KJ (530 CAL)

• 16G PROTEIN • 22G SAT FAT • 13G CARB • 12G SUGARS • 886MG SODIUM

RIBOLLITA

SERVES 6-8

Begin this recipe 1 day ahead.

2 tbs extra virgin olive oil, plus extra to drizzle
80g unsalted butter, chopped
3 garlic cloves, crushed
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tbs finely chopped thyme, plus extra to serve
2 tbs each finely chopped flat-leaf parsley and tarragon leaves
2 bay leaves
250g dried cannellini beans, soaked overnight, drained
8 cups (2L) vegetable stock
2 x 400g cans crushed tomatoes
1 bunch cavolo nero, stalks removed, chopped
4 thick slices sourdough, torn into chunks
¼ cup (20g) finely grated parmesan, plus extra to serve

Heat oil and butter in a large saucepan over high heat. Add garlic, onion, celery, carrot and half the herbs. Cook, stirring, for 3-4 minutes until onion has softened. Add beans, stock and tomatoes. Season and stir to combine. Bring to the boil, reduce heat to low and simmer for 8-10 minutes until vegetables have softened.

Stir in the cavolo nero and cook for 30-35 minutes until beans are soft and cooked and ribollita is thickened slightly. Stir in remaining herbs and season.

Preheat the oven to 180°C.

Meanwhile, spread sourdough on an oven tray, drizzle with extra olive oil and scatter with parmesan. Season and toast for