Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, ribollita: white bean, tomato and cavolo nero soup - vegetarian. One of my favorites food recipes. This time, I will 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 well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Take 2 tbsp olive oil
- Take 3 cloves garlic, minced or chopped
- Take 1 red onion, chopped
- Get 3 sticks celery, chopped
- Take 2 carrots, chopped
- Prepare 1 leek, chopped - optional
- Prepare Small bunch of parsley, roughly chopped - optional
- Get Parmesan rind - optional
- Prepare 1 (400 g) can chopped tomatoes
- Make ready 1 litre veggie stock
- Take 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Make ready 200-250 g cavolo nero, roughly shredded
- Take 4 thick slices of crusty bread
- Prepare Parmesan to serve
Unlike spinach and silverbeet, cavolo nero requires long, slow cooking to bring out its dense, meaty flavour. Clean and wash the cavolo nero and roughly chop the leaves. Ribollita is a bit similar with minestrone but with divine taste of tomato. Floury potato, instead of a pasta, makes the dish is very nutritious.
Steps 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 😋
Hey, vegetable lovers, this post for you! You will like this hearty Italian soup with plenty of veggies. Ribollita is a bit similar with minestrone but with divine. 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.
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