Simple Way to Make Award-winning Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. It is one of my favorites. This time, I am going to make it a bit unique. 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 foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something that I have loved my entire life.

To begin with this recipe, we must first 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 cook that.

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. Make ready 1 red onion, chopped
4. Prepare 3 sticks celery, chopped
5. Make ready 2 carrots, chopped
6. Make ready 1 leek, chopped - optional
7. Get Small bunch of parsley, roughly chopped - optional
8. Take Parmesan rind - optional
9. Prepare 1 (400 g) can chopped tomatoes
10. Take 1 litre veggie stock
11. Prepare 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. 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 is going to wrap this up with this special food best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!