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Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian
Introduce
Chef :
AlessandraBest ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian
One of my favourite soups! Hearty and warming: perfect for cold evenings. And it tastes even better the next day when all the flavours are even deeper.
Ingredient
Food ration :
4 servings
2 tbsp
olive oil
3 cloves
garlic, minced or chopped
3 sticks
celery, chopped
1 (400 g)
can chopped tomatoes
1 litre
veggie stock
200-250 g
cavolo nero, roughly shredded
Cooking instructions
* Step 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.
* Step 2
Add the parsley and parmesan rind if using - and add the tomatoes.
* Step 3
After about 5-10 mins, add the stock and beans. Cook on a low heat for about 20 mins.
* Step 4
Add the cavolo nero and continue simmering for about 10 mins.
* Step 5
Turn the heat right down and lay the slices of bread on top of the soup. Leave for about 10 mins.
* Step 6
Squish the bread into the soup; mix everything together and season. Mix with some grated parmesan 😋
Note: if there is a photo you can click to enlarge it
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