Vegan Italian ribollita recipe

Prep time: 5 minutes

Cooking time: 20 minutes

Ingredients

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.

Directions

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.

Vegan dinner idea: plant-based Italian ribollita recipe