How to Make Gordon Ramsay Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you can achieve that.

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

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