Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian. Hearty and warming: perfect for cold evenings. And it tastes even better the next day when all the flavours are even deeper.
Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Make ready 2 tbsp olive oil
- Get 3 cloves garlic, minced or chopped
- Take 1 red onion, chopped
- Get 3 sticks celery, chopped
- Take 2 carrots, chopped
- Get 1 leek, chopped - optional
- Prepare Small bunch of parsley, roughly chopped - optional
- Get Parmesan rind - optional
- Get 1 (400 g) can chopped tomatoes
- Take 1 litre veggie stock
- Take 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Take 200-250 g cavolo nero, roughly shredded
- Make ready 4 thick slices of crusty bread
- Get Parmesan to serve
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. Ribollita means 'reboiled', and an essential step to this recipe is to let the soup chill before reheating. Add bean puree and whole beans, savoy cabbage, cavolo nero, zucchini, and tomatoes. Bring the soup back to the boil.
Instructions 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 😋
Cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer until all the vegetables are tender. Season the Ribollita with salt and pepper and stir in bread crumbs. Lacinato kale is also sold as dinosaur kale, cavolo nero, and black kale. You can use canned or cooked-from-dried beans here, though dried ones will be even more delicious (especially if you cook them with aromatics, like onion, garlic, and herbs, in the water). Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence.
So that is going to wrap it up for this special food best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
