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Simple, yet satisfying, this one-pot Tasty Tuscan Ribollita celebrates quality ingredients!🫘🤌🏼
Plant focused with fiber, protein and a whole lot of
flavour, this dish uses vibrant veg along with our Organic Cannellini and Black Beans in a rich red wine and rosemary infused sauce, crunchy ciabatta croutons on top and an almond ‘parmesan’… don’t forget to save this one, because you’ll want to make it for your next warming weeknight meal! 🙌🏼✨
INGREDIENTS
🫒 3 tbsp Mr Organic Extra Virgin Olive Oil
🧅 1 white onion, chopped
🧄 3 cloves garlic, minced
🌱 2 sticks celery, chopped
🥕 2 carrots, chopped
🍅 1 heaped tbsp Mr Organic Tomato Puree
🍷 1/3 cup red wine
🌿 2 sprigs rosemary
🥫 1 can Mr Organic Chopped Tomatoes
🫘 1 can Mr Orgnaic Cannellini Beans, drained
🫘 1 can Mr Organic Black Beans, drained
🧂 Salt & pepper
🥬 Large handful fresh kale, shredded
🥖 1/3 loaf ciabatta
🌰 Small handful almonds
🧀 1 tbsp nutritional yeast
METHOD
1. Sweat down the onion and garlic in olive oil. Add in the celery and carrots, and cook until softened.
2. Add in the tomato puree and fry it off. Pour in the red wine, add in the rosemary then cook down the liquid.
3. Add in the chopped tomatoes, cannellini beans and black beans, then season with salt and pepper well.
4. Make the ciabatta croutons by cutting the loaf into cubes. Drizzle with oil and season with salt, then bake for 15 minutes until golden.
5. For the almond ‘parmesan’, grind the almonds using a pestle & mortar, then add in the nutritional yeast.
6. Before serving, add the kale to the Ribollita and cook through. Serve hot with the ciabatta croutons and almond ‘parmesan’ on top – enjoy!
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