Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Best ever 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 must prepare a few ingredients. You can have best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Prepare 2 tbsp olive oil
- Get 3 cloves garlic, minced or chopped
- Make ready 1 red onion, chopped
- Prepare 3 sticks celery, chopped
- Prepare 2 carrots, chopped
- Make ready 1 leek, chopped - optional
- Make ready 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
- Take 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Make ready 200-250 g cavolo nero, roughly shredded
- Make ready 4 thick slices of crusty bread
- Make ready Parmesan to serve
Place the soaked beans in a pan with the onion, garlic and herbs, and cover with cold water. Bring to a boil, then turn down to a simmer and cook for at least an hour, until the beans are soft. Ribollita is one of Tuscany's many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available.
Steps to make Best ever 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 😋
Add the potato, thyme, bay leaf and vegetable stock and bring to a simmer, cook till potato is soft. Take half the beans and mash them using a fork. Add bean puree and whole beans, savoy cabbage, cavolo nero, zucchini, and tomatoes. Bring the soup back to the boil. Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence.
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