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

A Classic Ribollita: Tuscan Bean Soup Recipe. This is a spectacular Italian white bean soup with big bold flavors, I cook it the way my mum used to This vegan Potato, Leek & White Bean Soup recipe is brimming with hearty vegetables and protein. 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. Add them to the vegetables with the sliced, peeled potatoes and lightly fry for.

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