How long does tuscan ribollita [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can tuscan ribollita [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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

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.
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.
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.
Serve the soup into bowls and stir through torn-off chunks of the ciabatta. Sprinkle with a little extra nutritional yeast and serve.

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