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Jordon’s Ribollita

4.9
2
Notes
2 hr cook
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.
Jordon Ezra King

Jordon Ezra King

849 A2520 1
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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    Notes
    (2)

    B
    Brian A.
    a month ago
    Made this, great recipe, we used sourdough bread from Oast bakery in Margate which was perfect.
    K
    Katrina G.
    3 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).

    Jordon Ezra King

    Jordon Ezra King is a chef and storyteller. Having cooked, temped, and staged his way through a host of kitchens around the world, Jordon has now set his sights on sharing his knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes they're cooking while he does it.

    Jordon Ezra King
    View Chef profile

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