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

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We hope you got insight from reading it, now let’s go back to best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. To make best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian you only need 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. Prepare olive oil
  2. Provide garlic, minced or chopped
  3. You need red onion, chopped
  4. Prepare celery, chopped
  5. Use carrots, chopped
  6. Provide leek, chopped - optional
  7. Take Small bunch of parsley, roughly chopped - optional
  8. Use Parmesan rind - optional
  9. You need can chopped tomatoes
  10. Take veggie stock
  11. Use can cannellini beans, drained and rinsed (or other white beans)
  12. Prepare cavolo nero, roughly shredded
  13. Take thick slices of crusty bread
  14. Prepare 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 ๐Ÿ˜‹

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