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
Equipment
Ingredients
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
Instructions
- 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.
Nutrition
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
Tried this recipe?Let us know how it was!