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

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We hope you got benefit from reading it, now let’s go back to best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. You can cook best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
  1. Get 2 tbsp olive oil
  2. Use 3 cloves garlic, minced or chopped
  3. Take 1 red onion, chopped
  4. Use 3 sticks celery, chopped
  5. You need 2 carrots, chopped
  6. Prepare 1 leek, chopped - optional
  7. You need Small bunch of parsley, roughly chopped - optional
  8. You need Parmesan rind - optional
  9. Use 1 (400 g) can chopped tomatoes
  10. Take 1 litre veggie stock
  11. Provide 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
  12. Use 200-250 g cavolo nero, roughly shredded
  13. Prepare 4 thick slices of crusty bread
  14. Get Parmesan to serve
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 😋

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