THE SOUP
Chicken ribollita
We’ve added chicken to this hearty Tuscan soup to make a filling weekend lunch with bags of flavour. Serve with extra warm crusty bread.
Serves 6 • Prep 15 mins
• Cook 30 mins, plus resting
3tbsp olive oil
5 sprigs rosemary, plus extra to garnish
1 onion, finely diced
1 large carrot, scrubbed clean then finely diced
2 sticks celery, finely diced
2 garlic cloves, crushed
2 x 400g tins plum tomatoes
400g tin cannellini beans in water
500ml chicken stock
150g cavolo nero, thick stalks removed and shredded
200g cooked chicken, chopped or shredded
250g stale bread, preferably
sourdough, torn into chunks
Pecorino or Parmesan, to serve
Zest 1 lemon
2tbsp parsley, chopped
Heat the oil in a large casserole or saucepan (with a lid). Add the rosemary and let it
