Tuscan White Bean and Kale Soup (Ribollita)


2 tablespoons extra virgin olive oil
1 medium leek, diced (white and light green part only)
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
1/2 teaspoon red chilli flakes
250 g (1/2 lb) cherry tomatoes, halved
1/2 tablespoon fresh thyme, finely chopped
1/2 tablespoon fresh rosemary, finely chopped
2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
1.5 litres (6 cups) vegetable stock
1 bunch cavolo nero (Tuscan kale), stems removed, shredded
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends


Leave a Reply

Your email address will not be published. Required fields are marked *