Something for a rainy day – a filling and hearty soup!

Tuscan Ribollita [Vegan]

Serves

4

Advertisement

Ingredients

  • 1 leek or medium onion, chopped
  • 2 ribs of celery, chopped
  • 1 large carrot, diced
  • 3 cloves of garlic, minced
  • 1 medium potato, diced
  • 1 tin of plum tomatoes
  • 1 tin of cannellini or borlotti beans
  • handfull of kale, washed and chopped
  • 2 cups of vegetable stock
  • 1.5 Tbsp. mixed herbs
  • 1 bay leaf
  • 2 tbsp. nutritional yeast, plus more to serve
  • 4 ciabattas or 1 large loaf, torn into pieces
Advertisement

Preparation

  1. In a pot, warm a glug of olive oil over a medium heat and add in the onion/leek, celery, garlic and carrot. Cook for 6-7 minutes until they begin to soften.
  2. Add in the bay leaf, herbs, tinned tomato, stock and potato. Bring the soup to the boil, then lower to a simmer and cook, covered, for 20 minutes.
  3. Add in the beans, kale and nutritional yeast and continue to cook, uncovered, for 5 minutes or so, until the potato and carrots are fork-tender.
  4. Serve the soup into bowls and stir through torn-off chunks of the ciabatta. Sprinkle with a little extra nutritional yeast and serve.
Advertisement
Advertisement
Advertisement