Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan and take out a largeĀ saucepanĀ and aĀ baking tray.Ā
STEP 2
Roughly cut or tear theĀ ciabattaĀ into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.
STEP 3
Strip the cavolo nero leaves from the stems, roll them up tightly and slice very finely so theyāll cook quickly in the sauce. Add theĀ ribollita sauce, 100ml of water and the slicedĀ cavolo neroĀ to your saucepan. Place over a medium heat and cook for 5 minutes. Drain theĀ mixed beans,Ā add to the saucepanĀ and cook for a further 5 minutes or until theĀ cavolo neroĀ has wilted and the soup is piping hot. Season well with salt and pepper before serving.
STEP 4
To serve up, divide theĀ ribollitaĀ between serving bowls and top with theĀ ciabattaĀ croutonsĀ andĀ cavoloĀ nero. Sprinkle over theĀ almondĀ parmesanĀ and enjoy!
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Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan
Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan and take out a largeĀ saucepanĀ and aĀ baking tray.Ā
STEP 2
Roughly cut or tear theĀ ciabattaĀ into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.
STEP 3
Strip the cavolo nero leaves from the stems, roll them up tightly and slice very finely so theyāll cook quickly in the sauce. Add theĀ ribollita sauce, 100ml of water and the slicedĀ cavolo neroĀ to your saucepan. Place over a medium heat and cook for 5 minutes. Drain theĀ mixed beans,Ā add to the saucepanĀ and cook for a further 5 minutes or until theĀ cavolo neroĀ has wilted and the soup is piping hot. Season well with salt and pepper before serving.
STEP 4
To serve up, divide theĀ ribollitaĀ between serving bowls and top with theĀ ciabattaĀ croutonsĀ andĀ cavoloĀ nero. Sprinkle over theĀ almondĀ parmesanĀ and enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan and take out a largeĀ saucepanĀ and aĀ baking tray.Ā
STEP 2
Roughly cut or tear theĀ ciabattaĀ into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.
STEP 3
Strip the cavolo nero leaves from the stems, roll them up tightly and slice very finely so theyāll cook quickly in the sauce. Add theĀ ribollita sauce, 100ml of water and the slicedĀ cavolo neroĀ to your saucepan. Place over a medium heat and cook for 5 minutes. Drain theĀ mixed beans,Ā add to the saucepanĀ and cook for a further 5 minutes or until theĀ cavolo neroĀ has wilted and the soup is piping hot. Season well with salt and pepper before serving.
STEP 4
To serve up, divide theĀ ribollitaĀ between serving bowls and top with theĀ ciabattaĀ croutonsĀ andĀ cavoloĀ nero. Sprinkle over theĀ almondĀ parmesanĀ and enjoy!
