Ribollita – Tuscan vegetable soup with black cabbage and fennel

Ingredients for 4 servings:

• 2 onions, red
• 4 tbsp olive oil
• 1 sprig(s) of thyme
• 1 carrot(s)
• 100 g potatoes
• 250 g fennel
• 3 garlic cloves
• 300 g black cabbage
• ½ bunch parsley
• 400 g tomatoes, peeled from the can
• 50 ml white wine
• ½ tsp salt
• 600 ml vegetable stock
• 300 g beans, white from the can
• 4 tbsp vegan cheese substitute (Grana)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian stew

Roughly dice the onion. Add the olive oil to a hot pot, caramelize the diced onion and thyme sprig over medium-high heat for 8 minutes, stirring frequently. Cut the carrot, potato, and fennel into 2 cm cubes. Finely chop the garlic. Add it to the pot and fry for another 5 minutes over medium heat. Cut the kale stalks into thin strips and the leaves into slightly wider strips. Finely chop the parsley stalks and stir them into the vegetables along with the kale. Deglaze with the tomatoes and white wine, season with salt and pepper, and simmer for another 5 minutes over medium-high heat. Pour in the vegetable stock and simmer with the lid on for another 20 minutes. Purée 1/4 of the beans, add them to the ribollita along with the remaining beans, and let stand for 5 minutes. Remove the thyme sprig and serve the ribollita with vegan Parmesan and the remaining freshly chopped parsley. Tip: Instead of black cabbage you can also use savoy cabbage, chard or leaf spinach for the ribollita.