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!