Ribolata

500g cannellini beans (cooked)

2 bunches flat parsley (picked)

8 cloves garlic (crushed)

2 heads celery (sliced)

900g carrots (diced)

8 red onions (fine diced)

1.5 kg tinned plum tomatoes (pureed)

2 kg cavolo nero (shredded)

2 loaves ciabatta

Olive oil

Method

1.      In a large pan-fry the onions, garlic, celery, carrot & parsley in olive oil until the flavours combine approx. 30 mins.

2.      Pour in the tomatoes & simmer for 30 mins.

3.      Add the cavolo nero & half the beans with enough of their liquor to cover & simmer for a further 30 mins.

4.      In a food processor puree the beans & add to the soup with enough boiling veg stock/water to make the soup liquid.

5.      Rip the bread thorough the soup & adjust the seasoning.