Matt Tebbutt showcased a tasty ribollita Tuscan vegetable soup on Saturday Kitchen.

The ingredients for the beans: 200g dried broad beans, soaked overnight, 200g dried borlotti beans, soaked overnight, 1 onion, chopped, 1 carrot, peeled and chopped, 1 celery stick, chopped, 300g unsmoked pancetta with rind, 1 rosemary sprig and 2 garlic cloves, left whole.

For the sofrito are: 2 tbsp olive oil, plus extra for drizzling, 1 onion, diced, 1 carrot, peeled and diced, 2 celery sticks, diced, 3 garlic cloves, minced, 1 rosemary sprig, 2 bay leaves, 1 potato, peeled and diced, ½ turnip, peeled and diced and 500ml vegetable stock.

For the ribollita: 1 head cavolo nero, roughly chopped and blanched, 4 slices day-old sourdough bread and 50g Parmesan, grated.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.