Easiest Way to Make Yummy Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Ribollita: white bean, tomato and cavolo nero soup - vegetarian. Add bean puree and whole beans, savoy cabbage, cavolo nero, zucchini, and tomatoes. Bring the soup back to the boil. Cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer until all the vegetables are tender.

Squash the tomato, peel the potato and add both to the pan. Cook until the beans are tender - taste one to check they're nice and soft. Cover and sweat until onions are translucent. You can have Ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you cook it.

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

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

Lacinato kale is also sold as dinosaur kale, cavolo nero, and black kale. You can use canned or cooked-from-dried beans here, though dried ones will be even more delicious (especially if you cook them with aromatics, like onion, garlic, and herbs, in the water). Turn off the heat and lay the slices of bread on top of the soup, like a lid. Great recipe for Ribollita: white bean, tomato and cavolo nero soup - vegetarian.

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 😋.

Hearty and warming: perfect for cold evenings. And it tastes even better the next day when all the flavours are even deeper. Ribollita in Italian means re-boiled, and simply refers to a leftover vegetable soup, mixed with stale bread and then reheated. It was a traditional staple in the Tuscan countryside and was often consumed, as Paolo explains in his book, even at breakfast! His recipe, which I am translating and adapting for you, is more like a guideline since the soup has been traditionally cooked with pretty.

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