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

Hey everyone, hope you’re having an amazing day today. 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’m gonna make it a bit tasty. This is gonna smell and look delicious.

Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine 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 get started with this particular recipe, we must prepare a few ingredients. 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 it.

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

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

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