Ribollita with cavolo nero & yesterday's bread
The Tuscan bean-and-bread soup: cavolo nero, cannellini and stale sourdough simmered thick.
Mushroom & chestnut ragu with pappardelle
A deep autumn ragu of mixed mushrooms and chestnuts over ribbons of pappardelle.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the mushrooms hard in half the oil until browned; remove.
- Step 2
Soften onion, carrot and celery in the rest; add garlic, puree and thyme.
- Step 3
Add wine; reduce. Add tomatoes, soy, mushrooms and chestnuts; simmer 25 minutes.
- Step 4
Cook the pasta; toss with the ragu and parsley.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 74g |
| – of which sugars | 11g |
| Fibre | 10g |
| Fat | 17g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.3g |
| Calcium | 90mg |
| Iron | 4mg |
| Salt | 1g |
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