This Tuscan Ribollita (vegan Italina bean stew) is a warming and flavouful stew – perfect any time of year.
Spring days can be so gloriously warm or so bone-chillingly cold. As the weather sways, undecided, unsure, I reach for a handful of layers to wear each morning.
The food I turn to during springtime is as changeable as mother nature.
One day I’ll feel like icy cold overnight oats for breakfast, the next a hot bowl of porridge. Today is a colder day.
It held much promise this morning as I donned my sunglasses. But now the clouds have brought a certain chill with them.
There’s only one thing for me today: a burly Italian stew/soup. Thick with vegetables; robust with beans.
Tomatoes delicately scented with a wisp of rosemary and a few aromatic, crumbly bay leaves. My beloved kale plunged into the pot as the table is laid. Bread to give it guts and soak up the herby juices.
This is a Tuscan ribollita – a traditional peasant soup made with inexpensive pantry staples and intended to last a family days, getting more flavourful at each subsequent meal.
Tuscan Ribollita (Vegan Bean Stew)
- 1 tbsp oil
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 2 cloves garlic chopped
- 2 cans (14oz / 400g) cans of cannellini beans drained and rinsed
- 15 oz 400g) can of chopped tomatoes
- 3 cups (750ml) vegetable stock/broth
- 2 bay leaves
- 1 sprig of rosemary
- salt and pepper
- 1 large handful of cavelo nero or kale tough stalks removed, chopped
- 1 large handful of day-old crusty bread to serve
- Heat the oil in a large pot, then add the onion and cook for 5 minutes until soft but not browned.
- Add the carrot and celery and cook for a further 5 minutes. Add the garlic and cook for a further minute.
- Add the beans, tomatoes, vegetable stock, bay leaves and rosemary and stir well. Bring to the boil, then reduce the heat and simmer for 15 minutes.
- Add the kale and cook for a further 3 minutes.
- Place slices of bread into bowls and pour the stew over it. Serve immediately.