How to Cook Perfect Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

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). Add the parsley and parmesan rind if using - and add the tomatoes.

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. You can have Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you achieve it.

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

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

Take half the beans and mash them using a fork. Add bean puree and whole beans, savoy cabbage, cavolo nero, zucchini, and tomatoes. Bring the soup back to the boil. Ribollita means 're-cooked' in Italy, and slow cooking is the secret of this hearty winter vegetable soup designed for wood stoves.

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

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 😋.

There are many different recipes and you can use any vegetable to your choice, but most Tuscan recipes call for cavolo nero-blackleaf kale-the closest substitute being savoy cabbage-and cannellini-Tuscan white beans-the closest substitute being Great Northern beans. At this point, saute the onion, carrot, celery, and parsley in the oil in a heavy-bottomed pot. Add the kale, beet greens or chard, and potatoes. Turn off the heat and lay the slices of bread on top of the soup, like a lid. Ribollita is an Italian vegetable stew traditionally thickened by bread as a way to use up old crusts going stale.