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Ribollita | Veganuary Week 4
Are you looking for a super healthy vegan dinner the BOSH ribollita is a great choice!
A hearty winter stew, a great family meal idea, packed with winter in season vegetables.
A delicious vegetarian dish packed with carrots, beans, tomatoes and so many more
What is ribollita? It's a Tuscan bread stew that's super hearty and healthy. Ribollita means re-boiled - it's designed to be made in big batches and then re-boiled when you're ready to eat it next! A great way to be sustainable in the kitchen. A Sustainable dinner idea.
This works perfectly as a recipe in our meal plan as we make it for dinner then serve for lunch again later in the week and it's still just as tasty. 😊
- 1 tbsp good olive oil, plus extra to finish
- 1 red onion
- 2 cloves garlic
- 1 large carrot
- 1 celery stick
- 1 small dried chilli
- 10g sage
- 10g thyme
- 400g plum tomatoes
- 400g cannellini beans
- 400g cavolo nero
- 150g stale ciabatta
- Salt and pepper to taste
- Chilli flakes to season
You will need..
Grater | Large saucepan
Peel and finely dice the red onion | Trim, peel and coarsely grate the carrot | Trim and dice the celery | Pick and roughly chop the sage | Pick and roughly chop the thyme leaves | Drain and rinse the beans | Destem the kale, dice the stalks and finely slice the leaves | Cut the ciabatta into 1 inch cubes | Peel and grate the garlic
Warm the olive oil in a large pan over a medium heat | Add the onion to the pan and stir for 2 minutes | Add the sage, thyme, chilli and garlic and stir for 2 minutes | Add the carrot and celery to the pan and cook, stirring regularly for 8-10 minutes until very soft
Add the plum tomatoes to the pan, half-fill the empty can with water and pour into the pan | Stir to mix, turn the heat up to a gentle simmer and cook for 10 minutes | Add the beans and cavolo nero to the pan, and stir for 2-3 minutes to mix
Add the beans and cavolo nero to the pan and stir for 2 minutes to combine | Add the bread and 500ml of water to the pan, fold to combine, turn up the heat, bring to a boil, turn down the heat to low and simmer for 15-20 minutes
Taste the soup, season to perfection, ladle half the soup into a bowl and serve immediately with a drizzle of olive oil | Transfer the remaining soup to a sealable container and put the container in the fridge for later in the week