Ribollita is a simple yet delicious dish and part of the northern Italian food tradition.
Italy is widely recognised as the home of comfort foods, but Italian soup is often outshined by the all-time favourites: pizza and pasta. Bringing this succulent recipe all the way from Tuscany, Vegan Apron may be changing the game.
Ribollita literally translates to ‘reboiled’, which indicates that this tasty soup can be reheated over and over again and will taste just as delicious as when it was freshly made. What’s more, this recipe is completely meat and dairy free!
Vegan Italian ribollita recipe
Prep time: 5 minutes
Cooking time: 20 minutes
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 stalk of celery
- 1 bay leaf
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of cannellini beans
- 250ml water
- 1 stale ciabatta roll (switch for gluten-free bread if you like)
- 4 cavolo nero leaves
- salt and black pepper to taste.
1. Heat two tablespoons of olive oil in a large saucepan over a medium-high heat. While this heats dice the onion and garlic and then add to the oil and fry until soft and translucent.
2. Chop the celery and carrot into bite size pieces and add to the pan, along with the bay leaf, and continue to fry for a further three minutes.
3. Drain and rinse the cannellini beans and stir in, followed by the tin of tomatoes and 250ml of water. Mix well and leave to cook for at least 15 minutes.
4. Roughly chop/tear the cavolo nero and the ciabatta (or gluten free alternative) into bite-size chunks, and toss these into the soup. Stir and leave to simmer for a further five minutes.
5. Season well and serve topped with plenty of black pepper and olive oil. Enjoy!
Recipe and picture by Vegan Apron.
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