Easiest Way to Make Yummy Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Heat the oil in a large pan.

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

1. Prepare of olive oil.
2. Prepare of garlic, minced or chopped.
3. Prepare of red onion, chopped.
4. It's of celery, chopped.
5. Prepare of carrots, chopped.
6. You need of leek, chopped - optional.
7. Prepare of Small bunch of parsley, roughly chopped - optional.
8. You need of Parmesan rind - optional.
9. You need of can chopped tomatoes.
10. It's of veggie stock.
11. It's of can cannellini beans, drained and rinsed (or other white beans).
12. Prepare of cavolo nero, roughly shredded.
13. You need of thick slices of crusty bread.
14. It's of Parmesan to serve.

Ribollita is one of Tuscany's many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available. Add the potato, thyme, bay leaf and vegetable stock and bring to a simmer, cook till potato is soft. Take half the beans and mash them using a fork.

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

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 😋.

Add bean puree and whole beans, savoy cabbage, cavolo nero, zucchini, and tomatoes. Bring the soup back to the boil. Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence. It's essentially another way to use up stale Tuscan bread (since Tuscan bread is made without salt, it hardens quite quickly). It's made with an assortment of vegetables, cannellini beans, and Tuscan kale (a.k.a. dinosaur or lacinato kale).