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Light & Easy - River Cottage If you cannot read this email, please click here Hugh needs you! Make sure you watch the brand new series "Hugh's War on Waste" on BBC1 TONIGHT at 9pm. Hugh needs your help to stop supermarkets throwing away millions of tonnes of good food. If you want to see superm

If you cannot read this email, please click here

Hugh needs you! Make sure you watch the brand new series "Hugh's War on Waste" on BBC1 TONIGHT at 9pm. Hugh needs your help to stop supermarkets throwing away millions of tonnes of good food. If you want to see supermarkets take responsibility for the waste that they cause in the supply chain and relax their cosmetic standards for produce, get involved today!   Sign the pledge now

Make meals not waste! Use up your leftovers in this ribollita

Ingredients (serves 4-6) 2 tablespoons olive oil, plus extra to finish 1 onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped 1 garlic clove, finely chopped Small sprig of rosemary Any roast roots, such as carrots, parsnips, celeriac, even potatoes, chopped fairly small 1–1.5 litres veg or chicken stock, depending on the amount of veg and pulses you’re using 400g tin whole plum tomatoes, roughly chopped 200–400g cooked cannellini beans, drained and rinsed if tinned100–150g cooked chickpeas, drained and rinsed if tinned Piece of Parmesan rind (optional) Few handfuls of shredded greens, fresh or leftover (see tips and swaps) Salt and freshly ground black pepper   To serve 4–6 slices of slightly stale sourdough bread 1 garlic clove, halved Some well-flavoured extra virgin olive oil

Heat the olive oil in a large saucepan over a medium-low heat. Add the onion, carrot and celery with a pinch of salt and sauté until softened, about 10 minutes. Add the garlic, rosemary and any leftover roots, and give everything a stir for a minute. Read more...  Taken from River Cottage Love Your Leftovers, published by Bloomsbury.

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