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We hope you got insight from reading it, now let’s go back to best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. You can have best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Prepare 2 tbsp olive oil
- Take 3 cloves garlic, minced or chopped
- Use 1 red onion, chopped
- Prepare 3 sticks celery, chopped
- Get 2 carrots, chopped
- Take 1 leek, chopped - optional
- Use Small bunch of parsley, roughly chopped - optional
- Prepare Parmesan rind - optional
- Take 1 (400 g) can chopped tomatoes
- Get 1 litre veggie stock
- Provide 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Use 200-250 g cavolo nero, roughly shredded
- Prepare 4 thick slices of crusty bread
- Prepare Parmesan to serve
Instructions to make 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). 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 😋
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