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Tuscan Ribollita (Vegan Bean Stew)
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. It's an easy delicious vegan bean stew.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Meal
Cuisine:
Italian
Servings:
6
Calories:
452
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
1
tablespoon
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
Instructions
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.
Nutrition
Calories:
452
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
32
g
|
Saturated Fat:
1
g
|
Sodium:
20227
mg
|
Potassium:
225
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
3480
IU
|
Vitamin C:
9
mg
|
Calcium:
35
mg
|
Iron:
1
mg