18 Best Recipes for Vegetable Stew

8. Ribollita (Tuscan Vegetable Stew)

Ingredients

• 1 onion
• 2 carrots
• 1 tomato
• 1 zucchini
• 4 garlic cloves
• 1 bunch lacinato kale
• 1 handful parsley
• 2 tablespoons olive oil
• A pinch dried chili flakes
• 10 sage leaves
• 15-ounce can cannellini beans (or 1 1/2 cups cooked)
• 1 quart vegetable stock
• Kosher salt and fresh ground pepper
• Multigrain or wholegrain sourdough bread
• Parmesan cheese (optional)

Instructions

1. Dice the onion, carrot, tomato, and zucchini. Mince 4 garlic cloves. Remove the stems from the kale, then roughly chop the leaves. Remove the leaves from the parsley.
2. In a large saucepan or pot, heat 2 tablespoons olive oil. Add the onion garlic, carrots, chlli flakes, and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
3. Add the kale and beans (drained if canned), and cover with vegetable stock. Bring to a boil, reduce the heat and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
4. Chop the bread into cubes. To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.

Recipe Source