Copyright John Paul Urizar
www.johnpaulurizar.com.au
I feel like one of these cheap fashion houses traveling to Milan to see the show then returning to rip off the latest designer outfits. This recipe is an unashamed rip off from the enormously talented Ruth Rogers from The River Cafe - who I had the pleasure of watching at the Melbourne Food and Wine Show. Her version was much more labour intensive and had a lot more oil. It also had bread (I'm not even sure I can call this a ribollita without the bread). My version is healthier. Use it as a base to grilled chicken, fish or lamb or as we've done here with cooked barley.
Peel the beans in a large pot of water. Bring to the boil then reduce the heat to simmer for approx 30 - 40 minutes until the bean is tender.
Heat the oil in a large pan and add the onion, and celery. Cook for a couple of minutes. Add the celery leaves, garlic, chilli, and silverbeet stalks and cook for a further 10 minutes. Add the herbs and tomatoes. Bring the sauce to boil, then slowly reduce the heat to simmer for 30 minutes.
While the Ribollita is cooking, boil the silverbeet leaves in salted water for 2 minutes.
Drain and set aside.
Stir through the beans and cooked silverbeet and serve with cooked barley.
Note: Fresh borlotti beans are available late August through winter. They are a medium sized bean, tan in colour with a magenta speckle. They are low in fat and high in fibre and a good source of "feel good nutrients", niacin and magnesium.
Makes 6 servings (serve = serves 6 as a base to a main meal)
| Prep Time: | 10 mins |
| Cooking Time: | 60 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1060 kj |
| Calories | 253 kcal |
| Fat | 5.7 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 37.1 g |
| Total Protein | 12.5 g |
| Fibre | 8.1 g |
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