Tuscan-style ribollita

Name: Tuscan-style ribollita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 onion, finely chopped; 2 celery sticks, finely chopped; 1 carrot, chopped; 2 garlic cloves, crushed; pinch of chilli flakes; 1 rosemary sprig; 400g can chopped tomatoes; 500ml hot vegetable stock; 400g can cannellini beans, drained and rinsed; 250g cavolo nero or kale, chopped; 150g stale crusty bread torn into chunks (see tip, right); 1 tbsp red wine vinegar

2 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 00:21:56 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories155.2 kcal (8%)

Total Fat2.3 g (3%)

Carbs24.5 g (9%)

Sugars5.9 g (7%)

Protein7.8 g (16%)

Sodium505.4 mg (25%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 sprigrosemary

400gcan chopped tomatoes

500mlvegetable stock

hot

400gcan cannellini beans

drained and rinsed

250gcavolo nero

or kale, chopped

150gcrusty bread

stale, torn into chunks

1 Tbspred wine vinegar

Instructions

Step 1

fry the onion, celery and carot with a pinch of salt for 15 mins until soft. Add the garlic and chill fakes, and cook for 1 min.

Step 2

Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo nero and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and some seasoning.

Notes

0 liked

0 disliked

There are no notes yet. Be the first to share your experience!