Italian · Dinner
Tuscan Bread and Vegetable Stew
Ribollita-style Tuscan stew built from day-old bread, cannellini beans, and slow-simmered kale, cabbage, carrot, celery and onion in tomato-laced vegetable stock. Finished with olive oil and parmesan, the bread thickens the broth into a spoonable, rustic texture with earthy, savoury depth.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
495Calories
21.8gProtein
18.8gFat
64.2gCarbs
9gSugar
15gFiber
1196mgSodium
5mgChol
4gSat Fat
1087mgPotassium
305mgCalcium
5.8mgIron
0.1mcgVitamin B12
41mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
herb-salt
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Dice the onion, carrot and celery, mince the garlic, slice the cabbage, stem and chop the kale, and tear the sourdough into rough chunks.
2
Heat the olive oil in a medium pot over medium heat and sweat the onion, carrot and celery for 5 minutes until the onion turns translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3
Add cabbage, kale, canned tomatoes, vegetable stock, bay leaf and thyme; bring to a gentle simmer over medium-low heat and cook 20 minutes until the kale is fully tender.
4
Stir the cannellini beans and torn bread into the pot and simmer uncovered over low heat for 12 minutes, stirring occasionally, until the bread dissolves and the stew thickens.
5
Plate
Remove the bay leaf, season with salt and black pepper, ladle into a bowl, drizzle with extra olive oil and scatter the parmesan over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g, drained cannellini beans
- 3 oz86g sourdough bread
- 3 cups70g kale
- 1 cup70g cabbage
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 1/2 cup56g onion
- 4 cloves4 cloves garlic
- 5.2 oz75g, a third of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus extra for finishing
- 1 tsp1 tsp thyme-fresh leaves, or 1/4 tsp dried thyme
- 22 small bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tsp20g parmesan
