Simple Way to Prepare Favorite Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. 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 entire 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 cook that.

The ingredients needed to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:

1. Take 2 tbsp olive oil
2. Get 3 cloves garlic, minced or chopped
3. Take 1 red onion, chopped
4. Get 3 sticks celery, chopped
5. Make ready 2 carrots, chopped
6. Take 1 leek, chopped - optional
7. Prepare Small bunch of parsley, roughly chopped - optional
8. Make ready Parmesan rind - optional
9. Get 1 (400 g) can chopped tomatoes
10. Take 1 litre veggie stock
11. Get 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
12. Take 200-250 g cavolo nero, roughly shredded
13. Take 4 thick slices of crusty bread
14. Make ready 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 😋

So that’s going to wrap this up for this exceptional food best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!