Jordon’s Ribollita
This vegan dish is from Tuscany, where I learned to make it. A perfect winter warmer, using Napolina ingredients it’s easy, cheap and delicious.
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Still got celery left over?
Serves
4
Onion
Carrot
Celery
Bay Leaf
Rosemary
Tomato Purée
Chilli Flakes
Garlic
Plum Tomato
Vegetable Stock
Drained Cannellini Beans
Cavolo Nero
Ciabatta
Parmesan
Salt
Black Pepper
Olive Oil
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Still got celery left over?
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Notes (6)
E
Edwin B.
18 days ago
Very delicious recipe, super easy to make. Only recommendation is to chop the rosemary extremely finely or you'll get annoying bits in it. And the cheese on top is needed as much as the toast on the bottom
A
Amy S.
2 months ago
I’ve made this 10+ times, it’s just sooo good every time
E
Emmet S.
2 months ago
Delicious and super healthy, definitely a new favourite! The garlicy bread is amazing
E
Emily W.
4 months ago
This is a recipe I come back to time and time again, absolutely delightful and worth the time to make
B
Brian A.
5 months ago
Made this, great recipe, we used sourdough bread from Oast bakery in Margate which was perfect.
K
Katrina G.
7 months ago
(edited)
Can you make this in the slow cooker? Is was thinking to cook the sofrito then transfer to the slow cooker. Add the remaining ingredients EXCEPT the kale. Set the slow cooker on high for 6 hours or low for 12 hours (check from time to time).