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The focus of this dish is to create a stew with a variety of plants to promote gut health while staying true to its traditional roots. We’ve included over 15 different plants! White miso, though not traditionally used, mimics parmesan rind, adding a deep umami note. This hearty, delicious stew is best served with toasted sourdough.

An image of Ribollita Tuscan White Bean Stew

Ribollita tuscan white bean stew

The focus of this dish is to create a stew with a variety of plants to promote gut health while staying true to its traditional roots. We’ve included over 15 different plants! White miso, though not traditionally used, mimics parmesan rind, adding a deep umami note. This hearty, delicious stew is best served with toasted sourdough.

Takes 30 minutes

Serves 4

Ingredients
 

  • 1 tbsp olive oil
  • 2 shallots / 1 medium onion
  • 1 carrot
  • 3 celery stalks
  • 1 bulb fennel
  • 3 cloves garlic
  • 4 medium sized tomatoes / 1 can of chopped tomatoes (400g)
  • 100 g dinosaur kaale
  • 700 ml veggie stock
  • 400 g 1 tin of cannellini beans
  • 400 g 1 tin of butter beans
  • 1 tbsp white miso instead of parmesan rind
  • 1 tsp salt
  • 1/2 tsp ground back pepper

To serve

  • 5 g Flat Parsley
  • 3 sprigs of thyme
  • Some bread to serve 

Instructions
 

  • Peel and finely dice the shallots/onion and garlic. Dice the carrot and celery into ½ cm – 1 cm pieces. Finely dice the fennel. Roughly chop the tomatoes.
  • Remove the kale from the centre stem and roughly chop.
  • Heat a large saucepan over high heat and add olive oil. Once hot, add the diced shallots/onion and fry for 3-4 minutes, stirring regularly. Add the carrot, celery, fennel, and garlic, along with ½ tsp of salt. Cook for 1 minute, stirring occasionally.
  • Add 50 ml of the veggie stock, cover with a lid, and allow the vegetables to steam for 5 minutes.
  • Remove the lid, give the mixture a good stir, then add the drained and rinsed beans, chopped tomatoes, kale, remaining veggie stock, miso, ½ tsp black pepper, and 1 tsp salt. Take the thyme leaves from the sprigs and add them to the pot. Bring to a boil, then reduce the heat to a simmer.
  • Roughly chop the flat parsley and add it to the pot just before serving.
  • Taste and adjust the seasoning to your liking.
  • Serve with toasted sourdough for a hearty, delicious meal!
Keyword italian stew
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