Ribollita con Cavolo Nero

Name: Ribollita con Cavolo Nero
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g cavolo nero, stems removed and roughly chopped; 400g cannellini beans, cooked; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 400g crushed tomatoes; 1.2L vegetable stock; 250g day-old ciabatta, torn; 5 tbsp extra virgin olive oil; 1 sprig fresh rosemary

A deeply satisfying Tuscan winter soup with black kale, white beans and day-old bread soaked in rich vegetable broth.

Total time

65 min

Prep

20 min

Cook

45 min

Difficulty

easy

Cuisine

Italian

vegetarianvegan

Ingredients

300gcavolo nero, stems removed and roughly chopped

400gcannellini beans, cooked

1onion, diced

2carrots, diced

2 stalkscelery, diced

4 clovesgarlic, minced

400gcrushed tomatoes

1.2Lvegetable stock

250gday-old ciabatta, torn

5 tbspextra virgin olive oil

1 sprigfresh rosemary

Instructions

Heat 3 tbsp olive oil in a large heavy pot, sauté onion, carrot and celery 10 minutes.

Add garlic and rosemary, cook 2 minutes until fragrant.

Add tomatoes and cook 5 minutes, then add stock and cavolo nero.

Simmer 20 minutes until cavolo nero is tender.

Mash one third of the beans, add all beans to pot.

Stir in torn bread, simmer 10 minutes until thick and porridge-like.

Rest overnight, reheat next day and finish with remaining olive oil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

357

Protein

12.9g

Fat

18.4g

Carbs

38.8g

Fiber

9.9g

Sodium

1188mg

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