Vegan Ribollita Bosh TV

Ribollita

  • Super simple
  • 0:45 m
  • 12 ingredients

This ribollita - a Tuscan bread stew meaning "re-boiled" - is hearty, healthy and delicious! It's designed to be made in big batches and then re-boiled when you're ready to eat it next, so works perfectly for meal planning.

Serves: 2

Ingredients

For the ribollita

  • 4 tbsp good olive oil, plus extra to finish
  • 1 red onion
  • 2 cloves garlic
  • 1 large carrot
  • 1 celery stick
  • 1 small dried chilli
  • 10g sage
  • 10g thyme
  • 1 x 400g can of plum tomatoes
  • 1 x 400g can of cannellini beans
  • 400g cavolo nero
  • 150g stale ciabatta

Before you start

Grater | Large saucepan

Step 1

Prepare the ingredients

  • Peel and finely dice the red onion
  • Trim, peel and coarsely grate the carrot
  • Trim and dice the celery
  • Pick and roughly chop the sage
  • Pick and roughly chop the thyme leaves
  • Drain and rinse the beans
  • Destem the kale, dice the stalks and finely slice the leaves
  • Cut the ciabatta into 1 inch cubes

Ingredients

  • 1 red onion
  • 2 cloves garlic
  • 1 large carrot
  • 1 celery stick
  • 10g sage
  • 10g thyme
  • 400g cavolo nero
  • 150g stale ciabatta

Step 2

Start the base

  • Warm the olive oil in a large pan over a medium heat | Add the onion to the pan and stir for 2 minutes
  • Add the carrot, celery, chilli and garlic to the pan and cook, stirring regularly for 15 minutes until very soft
  • Add the sage and thyme and stir for 2 minutes

Ingredients

  • 4 tbsp good olive oil
  • plus extra to finish
  • 1 small dried chilli

Step 3

Get everything simmering

  • Add the plum tomatoes to the pan, half-fill the empty can with water and pour into the pan
  • Stir to mix, turn the heat up to a gentle simmer and cook for 10 minutes
  • Add the beans and cavolo nero to the pan, and stir for 2-3 minutes to mix
  • Add the bread and 500ml of water to the pan, fold to combine, turn up the heat, bring to a boil, turn down the heat to low and simmer for 15-30 minutes

Ingredients

  • 1 x 400g can of plum tomatoes
  • 1 x 400g can of cannellini beans

Step 4

Time to serve

  • Taste the soup, season to perfection, ladle half the soup into a bowl and serve immediately with a drizzle of olive oil
  • Transfer the remaining soup to a sealable container and put the container in the fridge for later in the week