Tuscan Ribollita Stew
Although this recipe has a lot of ingredients, it is definitely worth the effort. Best of all you can use up any leftover veg and mix it up whenever you want. Us vanlifers are entitled to a gourmet lifestyle too!
Leftovers - Stove top meal
For the soup 1 tbsp Olive Oil 1 Large Onion 2 Large Carrot 3 Celery Stalks 4 Garlic Cloves 1/2 cup Red Wine 2 cup Vegetable Stock 1 Tin of Tomatoes 1 Kale 1 Tin Canellini Beans 1 /2 cup bread 1/2 cup Parmasan 1/2 tsp Chilli Flakes 1 Fresh Basil 2 Fresh Thyme Sprigs For the gremolata 2 cup Olive Oil 4 Lemons zest only 1 cup Fresh Parsley 1/2 cup Fresh Basil 1 Garlic Clove Salt & Pepper to taste
Start by heating oil in a large pot and add onions, carrots, celery and garlic.
Leave to sweat for around 10 mins.
Add the red wine and cook until reduced, about 10 mins.
Then add the stock and tin tomatoes.
Add in the fresh herbs and chilli flakes. Leave to cool for around 20 – 25 mins.
Once this has cooked add in the Tin of drained cannellini beans, kale, rip up the bread into small pieces and add this in along with the parmesan.
Cook until heated all the way through and bread has softened.
Calories: 2603 kcal Carbohydrates: 99 g Protein: 28 g Fat: 236 g Saturated Fat: 36 g Polyunsaturated Fat: 26 g Monounsaturated Fat: 166 g Trans Fat: 0.04 g Cholesterol: 17 mg Sodium: 2003 mg Potassium: 1187 mg Fiber: 16 g Sugar: 21 g Vitamin A: 16863 IU Vitamin C: 194 mg Calcium: 687 mg Iron: 10 mg