Ribollita – For Kate, the veggie ;-)

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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Ribollita - For Kate, the veggie
From 'The Art of Eating Well' by Jasmine and Melissa Hemsley
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Courses Main
Prep Time 15 minutes
Cook Time 30 minutes
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  1. Heat the ghee in a large saucepan with a lid and gently sauté the onion, celery and bay leaf until soft (ap 8 mins)
  2. Add the garlic, carrots, oregano, basil, fennel seeds, chilli flakes, bone broth and Parmesan rind
  3. Bring to the boil, reduce and simmer, covered for 8 mins
  4. Make the parsley lemon oil by whisking the ingredients together
  5. Add the tomatoes and beans to the pan and simmer for a further 8 mins
  6. Stir through the cabbage and cook for a further 5 mins (slightly longer for kale)
  7. Discard the Parmesan rind, ladle into bowls, scatter over the grated Parmesan and drizzle over the parsley lemon oil
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