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   MSGID: 35075.fidonet_cooking@1:105/500 2d8395d5   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Garlic Bread Ribollita   
    Categories: Italian, Soups   
         Yield: 4 Servings   
       
         1    Onion   
         4    Celery ribs   
         1 lg Carrot (2 sm); washed if   
              - they are a bit grubby   
         2 cl Garlic; up to 4   
         2 tb Light cooking oil   
         1 pn Chilli   
         1 ts Mixed dried herbs   
         1    Chicken or vegetable stock   
              - cube   
       400 g  Tin plum or chopped tomatoes   
       400 g  Tin Borlotti; pinto, or   
              - cannellini beans, or   
              - baked beans with the   
              - sauce rinsed off   
         2 ts Light-coloured vinegar or   
              - bottled lemon juice   
       150 g  Garlic bread or other bread   
              Hard strong cheese;   
              - a little, grated   
              Black pepper; plenty   
       200 g  Spring greens or kale;   
              - finely sliced -OR-   
       200 g  Frozen spinach   
       
     Peel and finely slice your onion and chop the celery. Finely slice   
     your carrots, there's no need to peel them. Peel the garlic and halve   
     it lengthways, and set everything to one side for a moment.   
        
     Heat your oil in a large non-stick pan and add the chopped veg and   
     garlic. Fry on a medium heat for around 5 minutes, stirring every now   
     and then to disturb them a little.   
        
     Add the chilli and herbs and crumble over the stock cube, then pour   
     over the tomatoes and the beans, including their liquid--it adds a   
     rich texture and helps to thicken the overall finished ribollita. I   
     do this with most beans, except kidney beans, these days. Add 300 ml   
     cold water, which is roughly the volume of one of your empty tins,   
     and the vinegar or lemon juice. Bring to the boil, mashing the   
     tomatoes with a fork, wooden spoon or spatula, then reduce to a   
     simmer.   
        
     Dice your garlic bread and add to the pan, along with most of the   
     cheese, and plenty of black pepper. Simmer on a medium heat for 25   
     minutes, topping up with a splash more water if necessary--not all   
     hobs nor pans were created equal, so the likelihood of needing a   
     little extra water is infinitely variable.   
        
     Finely slice your greens, if using fresh ones, or simply toss them in   
     if using frozen ones, around 4 minutes before the end of the cooking   
     time. Serve immediately, topped with the remaining cheese and plenty   
     more pepper, or warm through if made in advance.   
        
     To Keep:   
        
     This will keep in the fridge, tightly covered or in a food-safe bag or   
     airtight container, for up to 3 days, or in the freezer for up to 3   
     months. Defrost thoroughly and reheat to piping hot to serve.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
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