Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ribollita: white bean, tomato and cavolo nero soup - vegetarian. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Home » Bean Recipes » Ribollita! (Tuscan White Bean Soup). Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini This recipe can be made vegan or vegetarian - the pancetta is optional and can be omitted altogether if. This Ribollita, or Tuscan white bean soup, is a hearty, healthy vegetarian meal!
Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Prepare 2 tbsp olive oil
- Make ready 3 cloves garlic, minced or chopped
- Make ready 1 red onion, chopped
- Get 3 sticks celery, chopped
- Take 2 carrots, chopped
- Take 1 leek, chopped - optional
- Prepare Small bunch of parsley, roughly chopped - optional
- Make ready Parmesan rind - optional
- Get 1 (400 g) can chopped tomatoes
- Make ready 1 litre veggie stock
- Prepare 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Take 200-250 g cavolo nero, roughly shredded
- Get 4 thick slices of crusty bread
- Get Parmesan to serve
Clean and wash the cavolo nero and roughly chop the leaves. Make the soup even heartier by ladling it over toasted country bread that has been rubbed with garlic. Cover, and bring to a boil. Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard.
Instructions 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 😋
An easy, satisfying recipe for Tuscan ribollita soup with white beans, kale, and bread. Literally translated as reboiled, ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. Tomato sauce, crushed tomatoes, and pretty much any other form of tomato would do. Add the rest of your broth, tomatoes, and white beans. Ribollita is a bit similar with minestrone but with divine taste of tomato.
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