Ribollita: white bean, tomato and cavolo nero soup - vegetarian. Home » Bean Recipes » Ribollita! (Tuscan White Bean Soup). Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini This recipe can be made vegan or vegetarian - the pancetta is optional and can be omitted altogether if. This Ribollita, or Tuscan white bean soup, is a hearty, healthy vegetarian meal!
A flavor-packed vegan and vegetarian dinner idea! The word means "reboiled" in Italian, referring to how it was originally made: reheating leftover minestrone or vegetable soup with old bread. Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil Here are the details - it's a soup I make constantly this time of year. You can have Ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients of Ribollita: white bean, tomato and cavolo nero soup - vegetarian
- Prepare 2 tbsp of olive oil.
- It's 3 cloves of garlic, minced or chopped.
- It's 1 of red onion, chopped.
- Prepare 3 sticks of celery, chopped.
- Prepare 2 of carrots, chopped.
- It's 1 of leek, chopped - optional.
- Prepare of Small bunch of parsley, roughly chopped - optional.
- You need of Parmesan rind - optional.
- It's 1 (400 g) of can chopped tomatoes.
- Prepare 1 litre of veggie stock.
- You need 1 (400 g) of can cannellini beans, drained and rinsed (or other white beans).
- It's 200-250 g of cavolo nero, roughly shredded.
- You need 4 of thick slices of crusty bread.
- Prepare of Parmesan to serve.
I should mention, with ribollita I normally use whole canned tomatoes this time of year - torn up. But had crushed tomatoes on hand. Unlike spinach and silverbeet, cavolo nero requires long, slow cooking to bring out its dense, meaty flavour. Clean and wash the cavolo nero and roughly chop the leaves.
Ribollita: white bean, tomato and cavolo nero soup - vegetarian instructions
- 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 😋.
Add them to the vegetables with the sliced, peeled potatoes and lightly fry for. While the soup cooks, make the topping (if using). Combine the lemon zest, garlic and parsley then add just enough. An easy, satisfying recipe for Tuscan ribollita soup with white beans, kale, and bread. Literally translated as reboiled, ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand.
