one green planet
one green planet

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

Tuscan Ribollita [Vegan]

$2.99
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Serves

4

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

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.


About The Author

photourl

Bridge Rose

See My Recipes

Decadent vegan desserts from your wildest imagination.

Bridge is an Irish vegan blogger from Dublin. She began living vegan in 2012 for ethical reasons. While health is never the main concern in her recipes, she has inadvertently felt the benefits of a vegan diet. She is an artist by nature but has a passion for mental health and is currently focusing on completing her MSc in counseling and psychotherapy. You can follow her blog at I Heart Crap Kitchen.

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