🌱 Serves: 2-4
⏳ Prep time: 10 minutes
🔥 Cook time: 20 minutes
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 small potato, diced
- 2 cloves garlic, finely chopped
- 200g chopped tomatoes (tinned or fresh, peeled & cored)
- 400g tin cannellini beans (with broth)
- 75g cavolo nero or curly kale, roughly chopped
- 200ml vegetable stock (more if needed)
- 1 bay leaf
- 1 sprig rosemary
- Salt & pepper to taste
- 1 tbsp lemon juice or 2 tsp balsamic vinegar
- Fresh herbs, chopped
Method
1️⃣ Heat a heavy-bottomed pot over medium heat. Add oil, then sauté the onion for 5 minutes until translucent.
2️⃣ Add the carrot, celery, potato, and garlic and sauté for another 5 minutes.
3️⃣ Stir in the tomatoes, beans with broth, kale, vegetable stock, bay leaf, and rosemary. Simmer for 15-20 minutes until vegetables are tender.
4️⃣ Remove the bay leaf and rosemary sprig. Stir in lemon juice or balsamic vinegar.
5️⃣ Season with salt and pepper. Optionally, blend a portion of the soup for a thicker texture.
6️⃣ Serve drizzled with olive oil and sprinkled with fresh herbs over toasted sourdough bread.
🌿 Wild Garlic Pesto (Optional Topping for Ribollita)
🌱 Makes: ~1 small jar
Ingredients
- 60g fresh wild garlic
- 30g cashews or pine nuts, lightly toasted
- 50ml olive oil
- 2 tbsp nutritional yeast
- 1 tsp white miso
- Salt & lemon juice, to taste
Method
1️⃣ Wash and dry the wild garlic leaves.
2️⃣ In a food processor, blend the wild garlic, nuts, and nutritional yeast until finely chopped.
3️⃣ Scrape the sides, add 2 tbsp olive oil, and pulse again.
4️⃣ Transfer to a bowl and stir in the remaining olive oil, miso, salt, and lemon juice.