A Modern Way to Eat: Over 200 satisfying, everyday vegetarian recipes. Jamie Oliver
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It is a diva of a dish and it demands you use the very best of everything for it to perform. A ribollita made from the best oil, tomatoes, cavolo nero and bread takes a lot of beating.
I remember every note of my first taste of this in the kitchen of Fifteen London, at the hands of a wonderful chef, Ben Arthur, a Londoner who cooks like an Italian. Dishes like this changed how I looked at food, how I understood it – why the oil needed to be the very best, why there needed to be a lot of it, why traditions were followed and techniques respected. A life-changing bowl of soup, you could say.
This is an autumn version. In summer I use chard or spinach in place of the cavolo and squashed fresh tomatoes instead of tinned ones. I use tinned beans here for ease, but you could cook your own too.
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