Ribollita

Beans, tomatoes and spring greens combined with plenty of garlic and olive oil, what a feast! You may even want to double the quantities as this is a great one for freezing.

Portions: 2 adults + 2 children
Cooking time: 20 minutes preparation + 1hour cooking time

What's in it: Beans are a good source of proteins, fibre and calcium combined with a great boost in Vitamins found in spring greens and tomatoes.

Ingredients: Plenty of extra virgin olive oil 2 tins cannellini beans 2 tins chopped tomatoes 200 g spring greens (kale, Savoy cabbage or spinach), roughly chopped 4-6 garlic cloves, chopped 1 red onion, finely chopped 1 carrot, grated 1 tablespoon tomato puree ½ cup water 1 tablespoon vegetable stock granules/cube Salt, pepper, rosemary and thyme

Preparation: Mix together 1 tin tomatoes and 1 tin beans in a large bowl and puree using a hand mixer. In a large saucepan, cover base with olive oil and gently sauté onions until soft. Add carrots, stir, add all tomatoes and beans including the puree. Season with salt, pepper and herbs and simmer gently for about 45 mins. Add spring greens and cook for further 10 mins until soft. Serve in a deep plate over a slice of toasted wholegrain bread.

Adult Version: : For a more intense and authentic flavour, rub bread with garlic clove and sprinkle with olive oil.