A true Tuscan ribollita is bulked out with stale bread. This is not that soup. In fact, it’s probably a stretch even claiming it a member of its extended family. But whatever its moniker, this is definitely a worthy dish for your winter repertoire. It’s rustic and filling with blended beans and tastes surprisingly complex courtesy of the sneaky inclusion of a Parmesan rind in the stock. For a meat-free version, omit the lardons and replace the chicken stock with vegetable. But it’s best not to overlook the pesto at the end – it will keep well in the fridge covered in some olive oil and elevates this rough and ready stew from a homely dish to something I’d happily serve up to company, any day of the week.
If you are serving it to guests, think about following it up with something equally hearty but slightly more refined, like the Orange, Chocolate and Hazelnut Puddings.