Soups & Stewsdeliciouslyella
Italian-Style Bean Stew
This hearty stew is inspired by the classic Italian dish Ribollita. Our quick-cook version is made with fresh vegetables, cannellini beans and topped with garlicky croutons. It makes 2-3 large servings, meaning there's enough for the next day's lunch.
👥 3 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Heat a drizzle of olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion, carrot, celery and garlic and cook for ⏱️ 5 minutes, stirring often, until soft and translucent.
onion1garlic2 cloves
2
Add the tinned tomatoes, vegetable stock, oregano and bay leaf; simmer for ⏱️ 20 minutes until thickened.
dried oregano1 teaspoonbay leaf1
3
Add the kale and cannellini beans and simmer for about ⏱️ 5 minutes until the kale has wilted.
4
Before serving, toast the bread. While still hot, rub with the clove of garlic and drizzle with some olive oil. Chop into bite-size pieces.
garlic2 cloves
5
Ladle soup into a bowl and top with the bread pieces. Scatter over the lemon zest, fresh basil, parsley, flaky sea salt and chilli flakes.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...