Family dinners Budget week Meal prepvegetarian

Tuscan Ribollita

Name: Tuscan Ribollita
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 tbsp olive oil; 1 onion, chopped; 1 carrot, chopped; 1 celery stick, chopped; 1 tbsp minced garlic; 2 tins cannellini beans, rinsed and drained; 1 tin chopped tomatoes; 1 sprig fresh rosemary; 1 sprig fresh thyme; 250g chopped kale or cavolo nero; 4 thick slices crusty wholegrain bread; 1 red onion, thinly sliced; 50g vegetarian hard cheese or parmesan, grated

Rustic Tuscan bean and cavolo nero stew topped with crusty bread and bubbling golden Parmesan.

45 min serves 4 Easy Watch

Ingredients

5 tbsp olive oil500ml

1 onion, chopped1 brown onion

1 carrot, chopped1 carrot

1 celery stick, chopped1 bunch

1 tbsp minced garlic3 pack

2 tins cannellini beans, rinsed and drained2 x 400g

1 tin chopped tomatoes400g

1 sprig fresh rosemary20g

1 sprig fresh thyme20g

250g chopped kale or cavolo nero200g

4 thick slices crusty wholegrain bread800g

1 red onion, thinly sliced1 red onion

50g vegetarian hard cheese or parmesan, grated150g

Method

Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £7.14 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£12.34 est. · serves 4

Ingredients

5 tbsp olive oil500ml

1 onion, chopped1 brown onion

1 carrot, chopped1 carrot

1 celery stick, chopped1 bunch

1 tbsp minced garlic3 pack

2 tins cannellini beans, rinsed and drained2 x 400g

1 tin chopped tomatoes400g

1 sprig fresh rosemary20g

1 sprig fresh thyme20g

250g chopped kale or cavolo nero200g

4 thick slices crusty wholegrain bread800g

1 red onion, thinly sliced1 red onion

50g vegetarian hard cheese or parmesan, grated150g

Method

Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.