Quick Ribollita

Recipe Info

  • Prep Time: 10 mins
  • Cooking Time: 10 mins
  • Servings: 2

Ingredients

  • 500ml Take Stock Vegan Broth
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 200g good quality tinned tomatoes
  • 400g tin cannellini beans
  • 200g leafy greens (spinach, spring greens, shredded savoy cabbage)
  • Extra virgin olive oil
  • 20g Parmesan, freshly grated (optional)
  • Sprinkling of toasted breadcrumbs to service (optional)

Instructions

  1. Heat the olive oil in a pan and add the garlic and tomato puree.
  2. After 1-2 minutes, add the tinned tomatoes and Take Stock Vegan Broth.
  3. When the mixture is simmering, add the cannellini beans and cook for 10 minutes. Add the leafy greens for the last couple of minutes. Season with salt and pepper.
  4. Serve into bowls and drizzle with good olive oil.

Recipe Notes

Top with freshly grated parmesan and toasted breadcrumbs, leave out if vegan.

Recipe Info

  • Prep Time: 10 mins
  • Cooking Time: 10 mins
  • Servings: 2