Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Name: Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 3 cloves garlic, minced or chopped; 1 red onion, chopped; 3 sticks celery, chopped; 2 carrots, chopped; 1 leek, chopped - optional; Small bunch of parsley, roughly chopped - optional; Parmesan rind - optional; 1 (400 g) can chopped tomatoes; 1 litre veggie stock; 1 (400 g) can cannellini beans, drained and rinsed (or other white beans); 200-250 g cavolo nero, roughly shredded; 4 thick slices of crusty bread; Parmesan to serve

Alessandra @alessa

One of my favourite soups! Hearty and warming: perfect for cold evenings. And it tastes even better the next day when all the flavours are even deeper.

Alessandra @alessa

One of my favourite soups! Hearty and warming: perfect for cold evenings. And it tastes even better the next day when all the flavours are even deeper.

Saved

Ingredients

4 servings

2 tbspolive oil
3 clovesgarlic, minced or chopped
1red onion, chopped
3 stickscelery, chopped
2carrots, chopped
1leek, chopped - optional
Small bunch of parsley, roughly chopped - optional
Parmesan rind - optional
1 (400 g)can chopped tomatoes
1 litreveggie stock
1 (400 g)can cannellini beans, drained and rinsed (or other white beans)
200-250 gcavolo nero, roughly shredded
4thick slices of crusty bread
Parmesan to serve

Saved

Steps

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 😋