Ribolitta is a hearty thick Tuscan soup. The basic ingredients are beans, bread and vegetables. Many recipes use cavolo nero, but savoy cabbage or rapini work equally well. The key is use quality ingredients and cook gently for a long period to create deep intense flavours. The bread creates a silky-like texture. The addition of a Parmesan rind makes use of leftovers and gives a nutty-sweetness. Before serving, drizzle liberally with fresh Peninsula extra virgin olive oil just before serving.

serves 4-6

100ml extra virgin olive oil

1 red onion, finely chopped

2 celery stalks finely chopped

3 small carrots, finely chopped

1.5 litres chicken or vegetable stock

400g can crushed tomatoes (optional)

400g can cannellini or borlotti beans, drained (or 250g cooked beans see tip below)

5cm piece of Parmesan rind (optional)

2 sprigs rosemary

6 sprigs of fresh thyme

2 teaspoon sea salt, or to taste

1 bunch rapini, stems sliced into 1cm and leaves into 1cm wide ribbons

3 thick slices of stale sour dough bread, torn into chunks (about 2 large handfuls)

fresh black pepper

Parmesan, finely grated, to serve (optional)

Heat half the olive oil in a large saucepan over a medium-high heat. Add the onion, stirring to coat. Reduce heat to low-medium and cook for 10 minutes until softened, but not allowing to brown. Add the carrot and celery and cook for 10 minutes, stirring occasionally.

Increase heat to high. Pour in the stock and tomatoes, if using. Tie the thyme sprigs and rosemary sprigs together in a bundle with kitchen string and add to the saucepan. Add the beans, Parmesan rind and salt. Stir to combine and bring to the boil. Reduce the heat to a low simmer and cook for 30 minutes. Stir in the bread and rapini stalks and cook a further 20 minutes, then add the rapini leaves and cook a further 10 minutes.

Remove the herb bundle and discard. Season to taste with a grinding of pepper and extra salt, if necessary.

At this point, for the best flavour the soup is best left for about 12 hours (Mind you it is still delicious at this stage). Set aside to cool, then refrigerate overnight until ready to use. When ready to serve, reheat to a simmer.

To serve, ladle the soup into warmed bowls. Drizzle the remaining extra virgin olive oil over the top. Serve immediately with grated parmesan to pass around.

Note: If not using straight away, store the soup in an airtight container in the refrigerator for up to 3 days, or alternatively freeze up to 3 months.

Tip: If you prefer to cook your own dried beans, you’ll need about ½ cup dried beans to give 250g of cooked beans. Save 500ml of the cooking water. Use this to replace 500 ml of the stock in the above recipe.

RIBOLLITA WITH RAPINI