This vegan ribollita sums up our cooking style pretty well. It’s uncomplicated, hearty, delicious and helps you to use up any ingredients that you have in your kitchen.
Did you know ribollita actually means re-boiled? In our kitchen this translates into adding all our left-overs and ingredients that are about to go bad in one pot and making a delicious, hearty stew. It’s a win-win really. No food waste, money saved and you get a ridiculously delicious and fulfilling dish in exchange. I’ve just learned that this style of food making could also be called peasant cooking which basically means using inexpensive and accessible ingredients to make hearty and simple foods. Whatever it’s called, I definitely like it.
The key ingredients in a ribollita are beans, root vegetables and bread. And it’s a true one-pot wonder. Just add all the ingredients in a pan and simply cook them in a vegetable stock and season the whole thing to your taste.
This dish works especially well on a cold winter day. You know those moments when you are truly happy for getting home after a long day, you get into your comfy clothes and have a big bowl of a warming soup in your hands. The simple things in life, hey! xx
- • 1 yellow onion
- • 4 garlic cloves
- • 1 large carrot
- • 1 celery stalk
- • 2 tbsp olive oil
- • 1 x 400g can chopped tomatoes
- • 1 courgette
- • Spices (1tsp each): rosemary, thyme, oregano, 2 bay leaves, salt and black pepper
- • 1 vegetable stock & 1l water
- • 2 x 400g can cannellini beans
- • 1 x 200g can green beans
- • 200g kale
- • 2 big handfuls of whole wheat bread (choose gluten free if desired)
- • 30g fresh basil
- Finely chop the yellow onion and garlic cloves
- Chop also the carrot, celery and courgette
- Heat up a large pan over medium heat with 1 tbsp olive oil
- Add the onion and half of the garlic and sauté for a couple of minutes until the onion turns translucent
- Add the carrot and celery and sauté for another 5 minutes before adding the chopped tomatoes, courgette and all the spices
- Prepare the vegetable stock by dissolving a vegetable stock cube in boiling water, then add it to the pan to cover the vegetable (save the rest for later)
- Drain and rinse the beans and add to the pan, bring the soup to simmer and add more stock if needed. Taste to adjust spices if necessary
- Shred the kale and torn the bread into chunks. Add both into the stew and then continue cooking for about 30 minutes. Again, add more stock if needed but not too much, you want to achieve a thick consistency.
- Serve with some fresh basil on top