Name: Ribollita with Cavolo Nero
Prep time: 25 min
Cook time: 75 min
Ingredients: 200 g cavolo nero (chopped); 1 shallot (chopped); 1 large carrot (peeled and diced); 1 large potato (peeled and diced); 150 g savoy cabbage (chopped); 40 g pre-cooked black beans; 1 teaspoon tomato paste; 3 tablespoons of extra virgin olive oil; Vegetable broth (as needed); Salt (to taste); Black pepper (to taste)

Ribollita with Cavolo Nero

Print Recipe

Prep Time 25

Cook Time 1 15

Servings: 4 servings

Ingredients Method Notes

Ingredients

200 g cavolo nero chopped
1 shallot chopped
1 large carrot peeled and diced
1 large potato peeled and diced
150 g savoy cabbage chopped
40 g pre-cooked black beans
1 teaspoon tomato paste
3 tablespoons of extra virgin olive oil
Vegetable broth as needed
Salt to taste
Black pepper to taste

Method

Heat extra virgin olive oil in a pan and add chopped shallot. Cook until lightly golden brown.
Add carrots and potato, and cook for an additional 2 minutes.
Add tomato paste and stir well.
Stir in chopped cavolo nero and savoy cabbage.
Cover with vegetable broth and season with salt and pepper.
Bring to a boil.
Reduce the heat and cook for 45 to 50 minutes.
Pass 1/3 of the beans through the food mill and add them to the pot.
Stir in the rest of the beans and cook for an additional 15 minutes.
Serve and enjoy.

Notes

Additional Tips

You can use sweet potato or add roasted pumpkin pulp.
Serve with toasted whole wheat bread.