Anna Jones’s winter green hearty ribollita recipe


My classic Italian soup of kale, white beans, tomatoes, bread and many good oil versions. The production takes some time because it has several stages, but the end result is so rich and layered that it is worth the time. I use a piece of parmesan to increase the depth of the skin; if anything, then the ribollita will still be wonderful, but it’s a waste of things.

Prepared for 10 minutes
Cook 1 hour 30 minutes
Supply 6

Olive oil cooking
2 red onion, peeled, chopped
3 cloves of garlic, peeled, chopped
1 carrot, peeled, chopped
Six celery, prune and chopped, yellow leaves retained
1 small bunch of fresh parsley, roughly chopped
1 × 400g Ximei tomatoes
A medium potato, peeled and chopped
Parmesan skin (I use vegetarians), optional
1 × 400g tin white beans, liquid retention
3 cups of cavolo nero or kale (about 400g), leaves stripped of straw and roughly chopped
2 liter vegetable stock
4 pieces of good bread (best if it’s a bit dated)
Extra virgin olive oil, done

Add a little oil in a large pan and simmer onions, garlic, carrots and celery for about 30 minutes with medium heat until soft, sweet and slightly caramelised. Add most parsley and cook for a few more minutes.

Add tomatoes, potatoes and cheese peel. If you are using a wooden spoon, crush the tomatoes with tomato and cook for 15 minutes at low temperatures. Stir from time to time. At this point tomato juice should be almost completely absorbed and the vegetables should look very dry. Add beans, tin and all, cavolo nero and stock, bring a gentle simmer and leave to cook for 30 minutes.

Turn off the heat, put the slice of bread on top of the soup, like a lid. Extra virgin olive oil with a lot of drizzle, and then sit for about 10 minutes.

Stir everything – the soup should be thick, almost stewed and deeply savory – the season with salt, pepper, parsley, yellow celery leaves and more extra virgin olive oil. Ladle into the bowl serve.

After cooling the soup will thicken, so if you have leftovers, add some hot soup or water, and then heated.

Spaghetti with kale pesto and crispy garlic
On this quick weekend spaghetti, come in two textures from a favorite winter green: bright green kale, kale and garlic crunch. The sauce is brought together when cooking spaghetti. This is my favorite cooking method: quickly gather together, but eating is fun and complicated.
Prepared for 10 minutes
Cooking for 20 minutes
Supply 4

800 grams of kale (or cavolo nero), the leaves peeled off the stem, torn to pieces size
Salt and black pepper
Extra virgin olive oil
1 干 dried chili pieces, or taste
2 cloves, peeled, mashed
400 grams dry pasta – I use macaroni
100 g parmesan cheese (I use vegetarians) ground

Put one-third of the kale in a bowl, add a little salt and olive oil and squeeze them together with your fingers. Add dry pepper and black pepper and let it sit down.

Fill a cauldron with good salt water – it should be as salty as the sea and then boil.

At the same time, put four tablespoons of oil and garlic in a small frying pan. Heat with medium heat, cook until the edges of the garlic begin to fizzle, turn yellow, then heat the pot.

Place the pasta into boiling water for one minute, one minute less than the package insert.

Spaghetti is cooking, the fried garlic into the food processing machine, adding the remaining uncoated kale, 60 ml extra virgin olive oil, a variety of salt and pepper, and a little pasta cooking water, Then flash to a smooth, bright green paste.

Put the frying pan back into the hot water and add some oil. Once it’s really hot, add crushed kale, stir-fry and stir until it’s crispy and a bit brittle.

When the pasta is ready, drain it and leave a large glass of boiled water, then put the spaghetti back in the pan and stir in kale with cheese. Add the reserved spaghetti water bit by bit and mix until you have a smooth, silky paste that covers all pasta.