If there was ever a dish perfectly pitched for our veg boxes in the late autumn, it’s the Tuscan ribollita. I’ve long been a fan of this thick, rustic, ultra-nutritious soup of beans and veg, so was curious to see Felicity Cloake’s take on it for her regular column in The Guardian.
This is a good recipe for batch-cooking too – double the size if you wish. Or just boil up more beans than you need and freeze the rest for next time.
Also, our Regather Farm organic flat-leaf parsley is excellent chopped and strewn over this soup.