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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. 😊
💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚
- 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