How to Prepare Homemade Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook 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:

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

Instructions 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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