EMBER SATURDAY RECIPE - RIBOLLITA

EMBER SATURDAY RECIPE - RIBOLLITA

DELICIOUS TUSCAN SOUP

The rules of Ember Days are: Abstinence on Ember Wednesday and Saturday and fasting on the Friday - ie., Friday no meat, (as normal Friday), and on the two other Ember Days, meat is permitted but small, simple meals. Ember days are a way of giving thanks for the blessings we have received in our lives throughout the year. The practice of restraint of Ember Days, and all fasting and abstinence liturgical periods, is focussed on governing the passions – a discipline over the will and the body. It is only of value, however, if it is done for another – Christ, in consciousness of His Sacrifice for us. If it is simply done for ourselves, it is self-referential and not of such deep and lasting value, although, of course, there are physical rewards for us in following gentle disciplines such as these observances – they are healthy alternatives, we feel good and they are good for the environment.

This Soup is a tasty way to abstain. The recipe is taken from Karen Martini’s book*, a pleasant way of doing penance.

RIBOLLITA

(Tuscan Bread soup)

[serves 8]

INGREDIENTS

250g dried Cannellini beans, soaked overnight

3 Dutch cream potatoes, cut into 5 cm chunks

salt and pepper

120 ml olive oil

2 onions, diced

6 garlic cloves, finely sliced

3 celery stalks, finely sliced

1 fennel bulb, finely diced

2 carrots, finely chopped

1 400g tin tomatoes, diced

2 tablespoons tomato paste

1 bunch cavolo nero, leaves stripped and roughly chopped

4 zucchinis, finely diced

4 tarragon sprigs (or thyme sprigs), leaves stripped

2 handfuls parsley leaves, roughly chopped

1 tablespoon fennel seeds

2 fresh bay leaves

TO SERVE:

Grilled bread

Finely grated Grana Padano

Olive oil

METHOD

BEANS

Drain the beans, rinse well and add to a saucepan with 2.5 litres of water. Bring to the boil and simmer for 1 ½ hours until tender.

Meanwhile parboil the potatoes in salted water for 10 minutes. Drain and set aside.

Season the beans once fully cooked but don’t drain. Reserve two cups of beans, then blitz the remaining beans and cooking liquid in a blender or food processor – this is the stock for the soup.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, celery fennel and fennel seeds, bay leaves, season and cook for about 10 minutes until softened. Add the carrot and cook for 10 minutes until sticky and caramelized, (cooking carrot slowly before makes it sweet). Add the tomatoes and tomato paste and stir through. Add the cavolo nero and potato and stir for about 5 minutes. Add the bean stock and bring to a simmer. Add the zucchini, tarragon, parsley and reserved beans and simmer gently for 40 minutes, adding more water if necessary.

Once cooked, season with salt and pepper and serve with plenty of torn grilled bread, a handful of Grana Padano and a good drizzle of peppery olive oil over each bowl.

*“Salads and Vegetables”, Plum, Pan McMillan, at p. 44.