Recipe: Appetizing Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Ribollita: white bean, tomato and cavolo nero soup - vegetarian. Throughout Tuscany, White Bean Stew is called Ribollita, which translates to "re-boiled." This recipe can be made vegan or vegetarian - the pancetta is optional and can be omitted altogether if vegetarian- but for extra depth of flavor, try adding a bit of Parmesan rind to the simmering soup. 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.

I should mention, with ribollita I normally use whole canned tomatoes this time of year - torn up. But had crushed tomatoes on hand. This Ribollita, or Tuscan white bean soup, is a hearty, healthy vegetarian meal! You can have Ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you achieve that.

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

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

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. This ribollita recipe is a hearty Tuscan vegetable stew, loaded with veggies and thickened with It can have lots of different vegetables in it, but usually white beans and Tuscan kale. Keywords: Ribollita, Italian Soup, Tuscan Vegetable Stew, Vegetable Soup, Ribollita Recipe, Vegetarian Soup. Cannellini Bean and Cavolo Nero Soup.

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 😋.

Lycopene in tomatoes and carrots can help prevent cancer. It's name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any greens you like. This soup is a great base for using up any dark. Ribollita is a hearty Tuscan vegetable soup that is made extra filling by the addition of slightly stale This hearty Tuscan vegetable soup is one of the most filling and healthy meals you could hope for. Add the beans, tomatoes and paste and stir to combine.