Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make 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 is gonna smell and look delicious.
Ribollita is one of Tuscany's many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available. Ribollita means 'reboiled', and an essential step to this recipe is to let the soup chill before reheating.
Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Prepare 2 tbsp olive oil
- Take 3 cloves garlic, minced or chopped
- Get 1 red onion, chopped
- Make ready 3 sticks celery, chopped
- Take 2 carrots, chopped
- Prepare 1 leek, chopped - optional
- Prepare Small bunch of parsley, roughly chopped - optional
- Get Parmesan rind - optional
- Get 1 (400 g) can chopped tomatoes
- Get 1 litre veggie stock
- Prepare 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Make ready 200-250 g cavolo nero, roughly shredded
- Take 4 thick slices of crusty bread
- Take Parmesan to serve
Lacinato kale is also sold as dinosaur kale, cavolo nero, and black kale. You can use canned or cooked-from-dried beans here, though dried ones will be even more delicious (especially if you cook them with aromatics, like onion, garlic, and herbs, in the water). Turn off the heat and lay the slices of bread on top of the soup, like a lid. Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence.
Instructions 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 😋
It's essentially another way to use up stale Tuscan bread (since Tuscan bread is made without salt, it hardens quite quickly). It's made with an assortment of vegetables, cannellini beans, and Tuscan kale (a.k.a. dinosaur or lacinato kale). Ribollita is an Italian vegetable stew traditionally thickened by bread as a way to use up old crusts going stale. The word means "reboiled" in Italian, referring to how it was originally made: reheating leftover minestrone or vegetable soup with old bread. It can have lots of different vegetables in it, but usually white beans and Tuscan kale.
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