This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth! Prep Time10 minutes Cook Time35 minutes Total Time45 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium leek, diced (white and light green part only)
- 1 medium carrot, diced
- 2 celery ribs, diced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chilli flakes
- 250 g (½ lb) cherry tomatoes, halved
- ½ tablespoon fresh thyme, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
- 1.5 litres (6 cups) vegetable stock
- 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions:
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