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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 cook best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian you 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:
- Prepare olive oil
- Take garlic, minced or chopped
- Provide red onion, chopped
- Get celery, chopped
- You need carrots, chopped
- Prepare leek, chopped - optional
- Get Small bunch of parsley, roughly chopped - optional
- Use Parmesan rind - optional
- Use can chopped tomatoes
- Use veggie stock
- Use can cannellini beans, drained and rinsed (or other white beans)
- You need cavolo nero, roughly shredded
- You need thick slices of crusty bread
- Get Parmesan to serve
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 😋
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