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Ten Minutes to Serving Delicious Best ever Ribollita: white bean, tomato and cavolo nero soup – vegetarian

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Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

We hope you got insight from reading it, now let’s go back to best ever ribollita: white bean, tomato and cavolo nero soup – vegetarian recipe. You can have best ever ribollita: white bean, tomato and cavolo nero soup – vegetarian using 14 ingredients and 6 steps. Here is how you do that.

Here are the ingridients that are required to prepare a tasty Best ever Ribollita: white bean, tomato and cavolo nero soup – vegetarian:

  1. Get 2 tbsp of olive oil.
  2. Use 3 cloves of garlic, minced or chopped.
  3. Get 1 of red onion, chopped.
  4. You need 3 sticks of celery, chopped.
  5. Take 2 of carrots, chopped.
  6. Prepare 1 of leek, chopped – optional.
  7. Prepare of Small bunch of parsley, roughly chopped – optional.
  8. Take of Parmesan rind – optional.
  9. Provide 1 (400 g) of can chopped tomatoes.
  10. Provide 1 litre of veggie stock.
  11. You need 1 (400 g) of can cannellini beans, drained and rinsed (or other white beans).
  12. Get 200-250 g of cavolo nero, roughly shredded.
  13. Use 4 of thick slices of crusty bread.
  14. Take of Parmesan to serve.

Done with the ingridients? Here are the sequences on serving Best ever Ribollita: white bean, tomato and cavolo nero soup – vegetarian:

  1. Heat the oil in a large pan. Add the garlic and the onion, carrots, celery (and leek if using). Cook on a medium heat for about 30 mins..
  2. Add the parsley and parmesan rind if using – and add the tomatoes..
  3. After about 5-10 mins, add the stock and beans. Cook on a low heat for about 20 mins..
  4. Add the cavolo nero and continue simmering for about 10 mins..
  5. Turn the heat right down and lay the slices of bread on top of the soup. Leave for about 10 mins..
  6. Squish the bread into the soup; mix everything together and season. Mix with some grated parmesan 😋.

This ribollita recipe is a hearty Tuscan vegetable stew, loaded with veggies and thickened with bread. A flavor-packed vegan and vegetarian dinner idea! Committed to exploring the world, in college I studied abroad in Spain and traveled across Europe with my best friend. Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil I normally use whole canned tomatoes this time of year – torn up. But had crushed tomatoes on hand You can use canned beans, beans cooked from dried, or cooked beans you've frozen and thawed.

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