Ribollita

Although the weather still isn't that cold, I'm in autumn mode.

The ocean is still a luscious 23C(74F), so really I should be surfing.. except, I feel like curling up under the doona and watching DVDs instead.

We got: "Art school confidential", "The departed", "Little miss sunshine", and another one I can't remember the name of.

I feel like eating lentils and rice at the moment.. warm, hearty & satisfying food.

So I made my own version of Tessa Kyro's- ribollita (from "Twelve"), and served it over basmati rice.

Perfect.

Recipe for about 4

Ingredients:

2Tbs olive oil

1/2 large red onion, finely chopped

1 garlic clove, crushed and minced

1 carrot, finely grated

1/4 small green cabbage, coarsely chopped

1 can (10 1/2 oz) cannellini beans, drained

1Tbs tomato paste

1/2 stewed diced tomatoes (I use tinned organic)

1tsp chilli paste (fuoco d'amore)

water to cover

Salt & pepper to taste

2 slices stale bread

Method:

1.In a medium-large saucepan, saute onion in olive oil, on medium heat, until golden.

2.Add garlic and carrots, and cook until fragrant, but not browned.

3.Add remaining ingredients, except for bread. Fill the pot with water, to cover ingredients.

4.Lid pot, and turn down heat slightly, leave to cook for about 20 minutes.

5.Depending on the size of your cabbage pieces, they should be almost tender by now.

Remove lid, and return heat to medium. Cook until cabbage is tender.

6.You may have to add a little water, if it has mostly been absorbed already.

7.Add bread, and allow to absorb water and become soggy. Whiz briefly with a hand-held mixer, being sure to get the bread. It's nice if you can leave some beans and cabbage whole though.

8.Serve plain or over rice.