Jordon’s Ribollita
This vegan dish is from Tuscany, where I learned to make it. A perfect winter warmer, using Napolina ingredients it’s easy, cheap and delicious.
Serves
4
1
Onion
1
Carrot
40 g
Celery
2
Bay Leaves
1 Sprig
Rosemary
1 tbsp
Tomato Purée
½ tsp
Chilli Flakes
3 Cloves
Garlic
400 g
Plum Tomatoes
1 L
Vegetable Stock
480 g
Drained Cannellini Beans
150 g
Cavolo Nero
200 g
Ciabatta
30 g
Parmesan
Olive Oil
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