Step-by-Step Guide to Prepare Super Quick Homemade Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Hey everyone, it is me again, Dan, 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. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to 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 it.

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

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

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