I try to cook a vegetarian meal about once or twice a week (always remembering to keep the protein content as high as possible). I have a couple of Ribollita recipes but I think the lemon parsley oil is what really makes this one my favourite – its so darn delicious!
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 tins cooked cannellini beans drained and rinsed (or 200g homecooked)
- 2 tsp ghee
- 2 large onions diced
- 2 celery sticks diced
- 1 bay leaf
- 3 Garlic cloves diced
- 2 large carrots diced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp fennel seeds
- 1/4 tsp chilli flakes
- 800 ml bone broth or veg stock
- 1 tin tomatoes or 6 large tomatoes
- 200 g cabbage - or cavolo nero or kale - sliced into ribbons
- sea salt and pepper
- large handful of grated Parmesan to serve
- Parmesan rind to flavour the broth optional
- For the parsley lemon oil:
- large handful of fresh parsley chopped
- 5 tbsp extra virgin olive oil
- juice of 1 lemon
- sea salt and black pepper
Ingredients
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Instructions
- Heat the ghee in a large saucepan with a lid and gently sauté the onion, celery and bay leaf until soft (ap 8 mins)
- Add the garlic, carrots, oregano, basil, fennel seeds, chilli flakes, bone broth and Parmesan rind
- Bring to the boil, reduce and simmer, covered for 8 mins
- Make the parsley lemon oil by whisking the ingredients together
- Add the tomatoes and beans to the pan and simmer for a further 8 mins
- Stir through the cabbage and cook for a further 5 mins (slightly longer for kale)
- Discard the Parmesan rind, ladle into bowls, scatter over the grated Parmesan and drizzle over the parsley lemon oil
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