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15-Minute Rustic Ribollita [Vegan, Gluten-Free]

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Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers- including bread! It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans. If you’ve got time to make this the night before you eat it, the flavors will deepen; if you eat it straight away, the dish will be a touch milder, yet still delicious.

15-Minute Rustic Ribollita [Vegan, Gluten-Free]

Calories

360

Serves

2

Ingredients

  • 3 slices of white bread (gluten-free if necessary)
  • 3 1/2 cups good-quality hot vegetable stock
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1 carrot, finely sliced
  • 1 celery stalk, sliced
  • 3 cloves of garlic, crushed
  • 4 leaves of Tuscan kale
  • 14-ounce can chopped tomatoes
  •  8-ounce can cannellini beans, rinsed and drained
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon chili flakes
  • Pinch of sea salt

Preparation

  1. Tear the bread into small pieces and place into the jug of vegetable stock to soften.
  2. In a large pan, heat the oil over a medium-high heat. Add the onion, carrot, and celery to the pan and cook for 2–3 minutes until the carrot begins to soften.
  3. Add the garlic to the pan. Tear the leafy parts of the kale and throw them into the pan, discarding the tough stems. Stir-fry for 1 minute.
  4. Tip in the tomatoes and cannellini beans. Pour in the stock and softened bread, along with the rosemary and chili flakes, bringing to the boil over a high heat. Cook for 10 minutes, stirring frequently.
  5. Remove from the heat and season with sea salt.

Nutrional Information

Per Serving: Calories: 360 | Carbs: 54 g | Fat: 9 g | Protein: 12 g | Sodium: 1769 mg | Sugar: 15 g

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AUTHOR & RECIPE DETAILS


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Simple recipes that are ready in just 15 minutes.

Whether you’re already eating vegan or just want to try something new, nothing could be simpler and faster than 15-Minute Vegan. Using ingredients that are available in supermarkets, the recipes are as easy as can be – from shopping to cooking to serving. Starting with advice on the equipment you need to make cooking go faster, plus essential pantry ingredients, chapters cover Breakfast, Light Bites, Mains, Essentials and Sweet Stuff. Katy also offers straightforward recipes and tips about preparation, freezing, and storing.


 

 

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