Tuscan White Bean and Kale Soup (Ribollita).

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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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