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Tuscan Ribollita Stew

Leftovers - Stove top meal

Latest Recipes

Tuscan Ribollita Stew

Vegan, Vegetarian
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!
5 from 1 vote
Leftovers - Stove top meal
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian



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.

For the gremolata

  • 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.


Calories: 2603kcalCarbohydrates: 99gProtein: 28gFat: 236gSaturated Fat: 36gPolyunsaturated Fat: 26gMonounsaturated Fat: 166gTrans Fat: 0.04gCholesterol: 17mgSodium: 2003mgPotassium: 1187mgFiber: 16gSugar: 21gVitamin A: 16863IUVitamin C: 194mgCalcium: 687mgIron: 10mg
Keyword hearty, italian, Stew, vegan, vegetarian
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