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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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This Ribollita, or Tuscan white bean soup, is a hearty, healthy vegetarian meal! It's made with carrots, tomatoes, and Luckily, there's a soup that loves rock-hard stale bread - ribollita. Tuscan White Bean Soup Recipe Ingredients. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian. olive oil•garlic, minced or chopped•red onion, chopped•celery, chopped Ribollita Soup. olive oil, extra virgin•garlic cloves, chopped•onion, chopped•carrots, peeled and chopped•celery ribs, chopped•dried bay leaf•spring.

To begin with this particular recipe, we must prepare a few ingredients. You can cook best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:

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

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. Unlike spinach and silverbeet, cavolo nero requires long, slow cooking to bring out its dense, meaty flavour.

Steps to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:

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 😋

Committed to exploring the world, in college I studied abroad in Spain and traveled across Europe with my best friend. 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. Add them to the vegetables with the sliced, peeled potatoes and lightly fry for. Ribollita is a hearty, classic Tuscan vegetable and bread soup that is a brilliant way to enjoy leftovers throughout the week!

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