Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, ribollita: white bean, tomato and cavolo nero soup - vegetarian. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something which I’ve loved my whole life.
Throughout Tuscany, White Bean Stew is called Ribollita, which translates to "re-boiled." Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans). Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and The recipes you'll find here are vegetarian, often vegan, written with the home cook in mind. I normally use whole canned tomatoes this time of year - torn up.
To get started with this recipe, we must prepare a few ingredients. You can cook ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Take 2 tbsp olive oil
- Prepare 3 cloves garlic, minced or chopped
- Take 1 red onion, chopped
- Make ready 3 sticks celery, chopped
- Prepare 2 carrots, chopped
- Prepare 1 leek, chopped - optional
- Prepare Small bunch of parsley, roughly chopped - optional
- Make ready Parmesan rind - optional
- Prepare 1 (400 g) can chopped tomatoes
- Make ready 1 litre veggie stock
- Get 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Make ready 200-250 g cavolo nero, roughly shredded
- Make ready 4 thick slices of crusty bread
- Get Parmesan to serve
An easy, satisfying recipe for Tuscan ribollita soup with white beans, kale, and bread. Tomato sauce, crushed tomatoes, and pretty much any other form of tomato would do. If you don't have stale bread, put a few slices of fresh bread in a warm oven and let them dry out without toasting. Unlike spinach and silverbeet, cavolo nero requires long, slow cooking to bring out its dense, meaty flavour.
Steps to make 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 😋
Clean and wash the cavolo nero and roughly chop the leaves. Add them to the vegetables with the sliced, peeled potatoes and lightly fry for. This Ribollita, or Tuscan white bean soup, is a hearty, healthy vegetarian meal! It's made with carrots, tomatoes, and kale and Tuscan white bean soup is one of my favorite pantry recipes, so use what you have on hand. Ribollita, the hearty Tuscan vegetable, bean and bread soup that warms the tummy and soul.
So that is going to wrap it up with this exceptional food ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
