So nice, you will eat it twice.

This is the saying when you eat this wonderful soup. This soup is so filling you tend to always to make more than you can eat!

So we pop it into the fridge over night and the bonus is, it tastes better the next day! Hence the saying so nice you will eat it twice.

Traditionally this soup is made with old stale bread but I’ve chosen to add it on the side.

You can really play around with this recipe. As long as you have a tomato base with beans you can pretty much add other vegetables that’s cheap and in season.

A good tip with this recipe is, it calls for a Parmesan rind. Cooking Parmesan rind gives you allot of flavour and it’s generally something you throw away.

So next time your finished with your Parmesan, just pop the rind into the freezer for storage.

Ribollita soup (serves 6)

2 tbsp olive oil

1 medium onion, chopped

4 cloves garlic, peeled and smashed

3 carrots, peeled and cut into large diced

1 cup chopped celery

4 bay leaves

1kg of last of the summer tomatoes, chopped

1 x 400g can cannellini beans, drained

1 ltr water

1 stock cube

½ tsp crushed toasted fennel seeds

5 large silverbeet leaves, destalked and roughly chopped

zest of 1 lemon

4 tbsp chopped black olives

Rind of good quality Parmesan cheese

6 ciabatta rolls or ciabatta loaf

Heat olive oil in a large soup pot or casserole pot. Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Cook for 3 minutes. Add tomatoes, beans, water and stock cube. Cook for 10 minutes, add parmesan rind, lemon zest and olives. Cook for another 10-15 minutes. Serve with warm ciabatta and parmesan butter.

Lemon parmesan butter

150g butter, softened

4 tbsp chopped parsley

4 tbsp finely grated parmesan

juice of 1 lemon

Mix all ingredients together in a bowl until well combined.