The focus of this dish was to cook a stew with as much plant diversity so it is super nourishing for gut health while still sticking to the integrity of the dish. We managed to include over 15 different plants! We use white miso here which is not traditionally used,  it is to mimic parmesan rind bringing a deep umami note! This is a super hearty delicious dish best served with some toasted sourdough!

Ribollita tuscan white bean stew

Ribollita tuscan white bean stew


The focus of this dish was to cook a stew with as much plant diversity so it is super nourishing for gut health while still sticking to the integrity of the dish. We managed to include over 15 different plants! We use white miso here which is not traditionally used,  it is to mimic parmesan rind bringing a deep umami note! This is a super hearty delicious dish best served with some toasted sourdough!

Takes 30 minutes

Serves 4

Ingredients
 

  • 1 tbsp olive oil
  • 2 shallots
  • 1 onion
  • 1 carrot
  • 3 celery stalks
  • 1 bulb fennel
  • 3 cloves garlic
  • 4 tomatoes
  • 400 g tinned tomatoes
  • 100 g dinosaur kaale
  • 700 ml veggie stock
  • 400 g cannelloni beans
  • 400 g butter beans
  • 1 tbsp white miso
  • 1 tsp salt
  • 1/2 tsp ground back pepper

To serve

  • Flat Parsley3 sprigs of thymeSome bread to serve

Instructions
 

  • Peel and finely dice the shallots/ onion and garlic. Dice the carrot and celery into finely 1/2cm – 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 on high heat and add in 1 tbsp of oil. Once hot add in the diced shallots/ onions and fry to 3-4 mins stirring regularly. Add in the carrots, celery, fennel and garlic and mix well with ½ tsp of salt. Cook for 1 minute like this. Next add n 50ml of veg stock and put the lid on to start to steam the veg. Leave to cook like this for 5 mins. Remove the lid and give it a good stir. Drain and rinse the beans and add to the pan along with the chopped tomatoes, the kale, veg stock and miso followed by ½ tsp black pepper and 1 tsp of salt. Take the thyme  leaves from the stalk and add to the pot. Bring to a boil and reduce to a simmer.
  • Roughly chop the flat parsley and add to the pot before serving. Taste and adjust the seasoning to your liking.
  • Serve with some toasted sourdough for a delicious hearty meal!
Keyword italian stew
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