Simple Way to Make Super Quick Homemade 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. You can have best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you do it.

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

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

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 😋.

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