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Tuscan Inspired Bean Stew
‘Ribollita’ is the name given to a Tuscan bean soup, which is often made using leftovers. Our version is more of a stew and we use tinned beans to speed things up, but it still has everything you want from a delicious and nutritious winter-warming meal.
Ingredients
Ingredients
- olive oil
- onion, peeled + finely chopped
- celery, finely chopped
- carrot, finely chopped
- garlic cloves, peeled + finely chopped
- tins of chopped tomatoes
- vegetable stock, (1 cup)
- bay leaf
- fresh thyme
- tins of borlotti beans, drained + rinsed
- salt + pepper
- curly kale, leaves chopped
- balsamic vinegar
- optional: slices of crusty bread, or gluten-free bread
Method
- 1
Drizzle 2 tablespoons of olive oil into a saucepan, add the onion, celery and carrot. Cook over a low-medium heat for around 10 minutes until softened.
- 2
Add the garlic and cook for 1 minute.
- 3
Then add in the chopped tomatoes, veg stock, bay leaf, sprigs of thyme and the borlotti beans. Simmer on a medium-high heat for around 15 minutes until reduced and thick. Remove the thyme sprigs and bay leaf.
- 4
Season with salt and pepper, then add in the kale and cook for a further 3 minutes.
- 5
Stir in the balsamic vinegar. We love to serve this with thick toasted sourdough bread on the side.
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Community reviews
Rated 5 out of 5 from 1 review
- Leigh
“so tasty. . nothing more to say .”