Ribollita (Tuscan stew)

Serves 2

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  • 1 tbsp Olive oil
  • 2 Spring onions, roughly chopped
  • 160g Leek, cut into 1cm rounds
  • 1 large Garlic clove, crushed
  • ½ tsp Chilli flakes - more or less to taste
  • 150ml White wine (optional)
  • 1 tbsp Tomato puree
  • 400ml Vegetable stock
  • 1 tin White beans, rinsed and drained 
  • 160g Cavolo nero, washed and roughly chopped 
  • 30g Parmesan, grated – plus the rind (or dairy/vegan alternative)
  • Handful of parsley, chopped

Heat the olive oil in a casserole dish. Once hot, add the spring onion and leeks and cook for 4-5 minutes, or until starting to soften. Add the garlic, chilli flakes, the parmesan rind (if you have it) and a big pinch of salt and pepper and cook for a further 3 minutes, until fragrant. 

Add the wine, bring to the boil and simmer for 5 minutes, or until the liquid has reduced by half. Add the tomato puree and stir to combine.

Pour in the stock, beans and cavolo nero and bring to a simmer, then cover and cook for 10-15 minutes or until the sauce has thickened slightly.

Turn off the heat and stir through the chopped parsley. Divide between two bowls and sprinkle with the grated parmesan to serve.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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