Seasonal Tuscan Ribollita By Chef Tom from Hackney School of Food
We are currently giving free classes to all year 3 students in Hackney who we teach this soup to, they love it! Our chef Tom created this recipe, working with teachers to ensure it fit the curriculum for food education for year 3.
Ingredients:
- Sofritto
- Half Onion or Small Shallot
- 1 Small Leek/celery
- Small Carrot
- 1 Clove Garlic
- 100g Seasonal Veg - e.g. Squash/Courgette
- 30g Seasonal Greens - e.g. kale/cavalo nero
- 10g Mixed Herbs - e.g. Parsley & Basil
- For the soup
- Olive Oil - 1 Tablespoon
- Prepared Vegetables
- Salt & Pepper - Pinch each
- Fennel Seeds - 1 Teaspoon
- Dried Thyme - 1 Teaspoon
- Chopped Tomatoes - 200g
- Borlotti Beans - 100g
- Vegetable Stock - 300ml
Method:
Prepare the ‘soffrito’ - slice and dice the onion, leek and garlic. Grate the vegetable and carrot
Use scissors to chop your seasonal greens and herbs.Warm saucepan to <7>. Add oil, prepared vegetables and seasoning Cook until veg has brown the edges.
Add in chopped tomatoes, beans and stock. Bring to boil using the
for 30 seconds then reduce heat to simmer <5>
cook all together for 5 minutes.Serve and enjoy with bread.
