Spring Ribollita Recipe | Tesco Real Food
Ribollita is a vegetable bean stew from Tuscany that's typically made with leftover bread 'croutons'. This spring version is packed with asparagus and kale.
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Cooking tools:
- Baking dish
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Wooden spoon
- Tongs
- Measuring spoon
- Measuring cup
- Peeler
- Serving bowl
Ingredients
- 1½ tbsp olive oil
- 1 large red onion, diced
- 1 carrot, scrubbed and diced
- 2 celery stalks, diced
- 1 fresh rosemary sprig
- 2 garlic cloves, crushed
- 400g tin borlotti beans, drained and rinsed
- 40g pecorino, shaved, plus the rind (optional)
- 400g tin chopped tomatoes
- ½ vegetable stock cube, made up to 400ml
- 180g pack curly kale
- 180g pack asparagus, woody ends discarded, sliced into 4cm pieces
- 100g stale crusty bread, torn
- 2 tbsp extra-virgin olive oil (optional)
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