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Here are the ingridients that are required to prepare a tasty Best ever Ribollita: white bean, tomato and cavolo nero soup – vegetarian:
- Get 2 tbsp of olive oil.
- Use 3 cloves of garlic, minced or chopped.
- Get 1 of red onion, chopped.
- You need 3 sticks of celery, chopped.
- Take 2 of carrots, chopped.
- Prepare 1 of leek, chopped – optional.
- Prepare of Small bunch of parsley, roughly chopped – optional.
- Take of Parmesan rind – optional.
- Provide 1 (400 g) of can chopped tomatoes.
- Provide 1 litre of veggie stock.
- You need 1 (400 g) of can cannellini beans, drained and rinsed (or other white beans).
- Get 200-250 g of cavolo nero, roughly shredded.
- Use 4 of thick slices of crusty bread.
- 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:
- 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..
- Add the parsley and parmesan rind if using – and add the tomatoes..
- After about 5-10 mins, add the stock and beans. Cook on a low heat for about 20 mins..
- Add the cavolo nero and continue simmering for about 10 mins..
- Turn the heat right down and lay the slices of bread on top of the soup. Leave for about 10 mins..
- 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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