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Tuscan Ribollita Stew

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Tuscan Ribollita Stew

Vegan, Vegetarian
5 from 1 vote
Course Dinner
Diet Vegan, Vegetarian


  • 1 Large Onion
  • 2 Large Carrot
  • 3 Celery Stalks
  • 4 Garlic Cloves
  • 1/2 cup Red Wine
  • 1 Kale
  • 1/2 cup Parmasan
  • 1 Tin of Canellini Beans
  • 1 tbsp Olive Oil
  • 1 /2 cup Loaf of bread
  • 2 cup Vegetable Stock
  • 1/2 tsp Chilli Flakes
  • 1 Fresh Basil
  • 2 Fresh Thyme Sprigs
  • 2 cup Olive Oil
  • 4 Lemon Zest
  • 1 cup Fresh Parsley
  • 1/2 cup Fresh Basil
  • 1 Garlic Clove
  • Salt & Pepper
  • 1 Tin of Tomatoes


  • 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 Tim 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.
  • For the mixed herbs gremolata 2 cups of olive oil Zest of 4 lemons 1 cups of parsley 1/2 cup of fresh basil 1 garlic clove Salt and pepper
  • Put all gremolata ingredients in a blender and blitz until smooth Season the Italian Ribollita stew and serve with a small amount of grated parmesan and a swirl of gremolata.
Keyword hearty, italian, Stew, vegan, vegetarian
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