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Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something which I’ve loved my whole life.

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

Cook until the beans are tender - taste one to check they're nice and soft. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato. At this point, saute the onion, carrot, celery, and parsley in the oil in a heavy-bottomed pot. Add the kale, beet greens or chard, and potatoes.

Instructions 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 😋

At this point, saute the onion, carrot, celery, and parsley in the oil in a heavy-bottomed pot. Add the kale, beet greens or chard, and potatoes. Add the potato, thyme, bay leaf and vegetable stock and bring to a simmer, cook till potato is soft. Take half the beans and mash them using a fork. Add bean puree and whole beans, savoy cabbage, cavolo nero, zucchini, and tomatoes.

So that’s going to wrap it up with this special food best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!