Zuppa di Ribollita | A Tuscan Stew {Vegan}
Author: 
Recipe type: Main
Cuisine: Itailan
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 3 tablespoons extra-virgin cold-pressed olive oil, plus more for drizzling
  • 1 medium red onion, chopped
  • 3 celery stalks, chopped
  • 3 medium cloves garlic, chopped
  • 2 medium carrots, any color will do
  • 1 zucchini or winter squash, chopped *I didn't have any when I made this recipe
  • 1 14-ounce / 400 ml can crushed tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped
  • 4 cups / 22 oz / 620g cooked white beans
  • 8 cups vegetable bouillon (some contain palm oil so good to double check)
  • ½ pound / 8 oz / 225g crustless loaf of bread (*If Paris-based, check out Du Pain et des Idees's famous Pain des Amis | 34 rue Yves Toudic 75010 Paris)
  • 1½+ teaspoons fine grain sea salt
  • zest of one lemon
  • basil or flat parsely and chopped black lives to garnish
Instructions
  1. In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, carrot, and red onion. Cook for 10 -15 minutes sweating the vegetables, but avoid any browning. Stir in the tomatoes and red pepper flakes, and simmer for another 10 minutes or so, long enough for the tomatoes to thicken up a bit. Stir in the cavolo nero, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.
  2. In the meantime, mash or puree the remaining beans with a generous splash of water - until smooth. Tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 20-30 minutes. Stir in the salt, taste and add more if needed. Stir in the lemon zest.
  3. Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. It's even better the next day as the flavors have had a chance to marinate. Finish each serving with a drizzle of olive oil and some chopped black olives.
Recipe by Gold&Thyme at https://www.goldandthyme.com/zuppa-di-ribollita-tuscan-stew-vegan/