Ingredients

Serves 8

3 litres chicken stock
500g fresh borlotti beans, shelled to yield 250g OR 1 x 440g canned beans
250g  tomatoes, peeled and seeded
200g carrots, peeled and cubed
1stalk celery, trimmed, coarsely chopped
1 large potato, peeled and diced
150g rice, Arborio if possible
200g green beans, cut in pieces, or fresh green peas
200g small zucchini, washed, cut in half, and sliced thin
200g white cabbage or Cavolo Nero (black cabbage), shredded
2 large ripe tomatoes, peeled, seeded, and coarsely chopped
1 tablespoon chopped fresh parsley
Flake salt to taste
8 slices stale Italian bread - ciabatta
Chopped fresh basil to taste
Extra virgin olive oil for drizzling over the soup
Freshly grated Parmesan cheese to taste
Freshly ground pepper to taste

Method

Bring the stock to a boil. Add the fresh borlotti beans and simmer for 15 minutes or, if using  tinned beans, drain and rinse under cold water and add with the hard vegetables to follow.

Puree the tomatoes in a blender.
Add to the stock along with carrots, celery, potato and Arborio rice and simmer for 15 minutes.

With five minutes of cooking time to go add the cabbage, green beans or peas, zucchini, chopped tomato and bread, chopped into large pieces.

When completely cooked check the seasoning of the Ribollita. It should be a thick soup.

Serve in individual bowls with chopped basil.
Drizzle with plenty of extra virgin olive oil, and optional is grated parmesan.