Ribollita - chick pea and fennel stew V

A great rich, filling vegetarian stew, based on ancient Tuscan recipes via Ottolenghi's Plenty.  Like many of the best recipes, it originated as a way of using up leftovers.

For 4 as a main course or 6+ as a starter. Ottolenghi's recipe has more liquid and is more soup like, which may be better as a starter.
Serve with bread rolls or boiled or baked new potatoes.

• olive oil
• 1 medium onion, sliced
• 1 medium fennl bulb, sliced
• 1 large carrot, cut lengthways and then across
• 2 celery sticks, ditto
• 1 tbsp tomato puree
• 200ml white wine
• 200g can chopped tomatoes
• 1 dstsp each: oregano, parsley and thyme (fresh or dried)
• 3 bay leaves
• 500ml mushroom stock (or veg stock)
• 150g sourdough bread (can be stale)
• 400g can chickpeas, drained and lightly mashed, leaving some of them whole.
• 2 tbsp basil pesto
• salt and pepper
• basil leaves for dressing (optional)

1. Saute the onion and fennel in 3 tbsp olive oil for 4 minutes.
2. Add the carrot and celery and continue to cook for 4 minutes.
3. Stir in the tomato puree and continue to stir for 1 minute.
4. Add the wine and simmer for 2 minutes.
5. Add the canned tomatoes, herbs and vegetable stock, plus salt and pepper to taste.
6. Simmer for 20 minutes on the stove.
7. While this is happening, switch the oven on to 180C.
8. Toss the bread, broken into rough chunks, in olive oil - enough to coat it - and some salt.
9. Bake in the oven for 15 minutes or until starting to brown.
10. After the 20 minutes is up on the stove, add the chickpeas and continue to simmer for 10 minutes.
11. Taste and adjust salt and pepper.
12. Add the bread from the oven, just before serving. 
13. Ladle into bowls for serving.  Add a spoonful of pesto and a little olive oil plus basil if used.