The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.
Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans.
One of the most popular recipes on my website is a twice-baked butternut macaroni. It’s one of my favourite comfort foods. After having a craving for this slow-cooked dish, but being too hungry to wait, I recreated this creamy classic, which can be in your bowl within 15 minutes.
I first came across this classic Italian dish in Nigella’s Kitchen cookbook. Traditionally, the sauce contains anchovies, however, the olives and capers add all the saltiness it needs to be seasoned and addictive.