Ingredients
Cannellini beans - 49p
Chopped tomatoes - 39p
Vine tomatoes - £2.00
Celery (3 sticks) -75p /2 = 37.5p
Carrots (2 large) - 22p
Kale - 90p
Red Lentils - 60p (~120g)
Total £4.98
All prices calculated at full price - yellow stickers are a bonus!
Costings from Tesco & price matched to Aldi.
+ Basil leaves if available
Optional extras
Frozen spinach
Pantry items
Olive oil (optional)
Salt & Pepper
Veggie stock (or stock cube)
Onion
Garlic
Leftover bread
Dried Rosemary, Thyme & Oregano. Bay leaf is available.
Red wine vinegar
Tomato puree
Nutritional yeast (optional)
METHOD
- Finely Chop onion & garlic
- Gently fry in olive oil
- Add sliced carrot & celery - cook for another 5 minutes
- Add herbs
- Drain beans & wash - add to pan
- Add chopped tomatoes, tomato puree & vegetable stock
- Add lentils if using.
Put vine tomatoes in oven dish, add olive oil, herbs & seasonings. Put in oven at ~150'c. If prefer to just use one pan and no oven, add these tomatoes to the ribollita.
- Prep kale (wash, remove woody bits)
- Reduce the liquid (whilst cooking lentils) for appox 15 minutes. Adjust seasoning and add red wine vinegar as needed.
- Add kale in after 15 minutes
- Stir in 1tbsp of nutritional yeast if using.
Bread element
Usually, ribollita would have bread added into the dish, like a bread soup.
However I prefer on the side as a toast. I mix herbs with olive oil to coat the bread prior to toasting.
Serving suggestion with dash olive oil, basil leaves, salt & pepper.
This will serve 2-4 portions.
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