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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. To cook best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian you need 14 ingredients and 6 steps. Here is how you cook it.

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