This Tuscan Ribollita (vegan bean stew) is a warming and flavouful stew – perfect any time of year.
Commissioned by Redmond
Spring days can be so gloriously warm or so bone-chillingly cold. As the weather sways, undecided, unsure, I reach for a handful of layers to wear each morning.
The food I turn to during springtime is as changeable as mother nature. One day I’ll feel like icy cold overnight oats for breakfast, the next a hot bowl of porridge. Today is a colder day. It held much promise this morning as I donned my sunglasses. But now the clouds have brought a certain chill with them.
There’s only one thing for me today: a burly Italian stew/soup. Thick with vegetables; robust with beans. Tomatoes delicately scented with a wisp of rosemary and a few aromatic, crumbly bay leaves. My beloved kale plunged into the pot as the table is laid. Bread to give it guts and soak up the herby juices. This is a Tuscan ribollita – a traditional peasant soup made with inexpensive pantry staples and intended to last a family days, getting more flavourful at each subsequent meal.
You could stand at the stove and stir the pot. You could check on it regularly. Or, you could make it in a REDMOND multicooker.
The best way to describe this kitchen gadget is that it is like a fast slowcooker. I chopped the veg and opened the tins for this ribollita and had it all in the machine in about five minutes. Then, I simply turned it on for 40 minutes and got on with my day. It can’t scorch. It can’t burn. It cooks it 360 degrees so it rapidly has the intense flavours of slow cooking, but without taking all day.
- 2 x 400g (14oz) tins of cannellini beans, drained and rinsed
- 1 x 400g (14oz) tin of chopped tomatoes
- 750ml (3 cups) vegetable stock
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves garlic, chopped
- 1 onion, roughly chopped
- 2 bay leaves
- 1 sprig of rosemary
- salt and pepper
- 1 large handful of cavelo nero or kale, tough stalks removed, chopped
- 1 large handful of day-old crusty bread, to serve
- Add all ingredients, except the cavelo nero/kale and bread, to the bowl of the multicooker and stir to combine. Set machine to Stew for 40 minutes.
- When the programme ends, remove the bay leaves, add the kale and cook on the Stew programme for a further 5 minutes. Place slices of bread into bowls and pour the stew over it. Serve immediately.
I’ve had my REDMOND multicooker for months and it has had regular use. Often we’ll throw in a load of vegetables and stock, use the time delay to set the machine to start cooking later and it will be finished when we get home from work. Voila – stew. If we’re late, it will keep it warm until we get home. It is also great for making porridge, ready when you wake up without having to do the cooking in the morning. That makes it sound similar to a slow cooker, but trust me, the multicooker does much, much more.
The multi cooker is compact, but unlike a slow cooker, it can do so much: soup, stew, steam, fry – it can even make cake, yogurt and pasta! And you don’t have to be involved in the process. No stirring, fussing or checking. Just add the ingredients, set the programme and time that you need and presto: delicious food cooked without any fuss. Then, a quick clean up with the non-stick bowl. And you don’t have to plan really far ahead like with a slow cooker, many meals can be made in just half an hour in the multicooker – and it comes with a recipe book with 100 recipes! I really could have used this when I lived on a boat, and it would be perfect for small flats and students. It can replace many kitchen gadgets and is great if you don’t have a stove or cooker. I’m about to have my kitchen redone and having the multicooker means that we can still eat well even with all the upheaval. All we need is a plug and we can have hot fresh food! Also, you don’t need to add oil, so it is a healthy way to cook so many meals.
Slow cookers can feel a bit old-fashioned and they take so long to cook. Plus, that’s all they can do – cook slowly. But with a multicooker, you get the infused flavours of slow-cooked food without having to plan so far ahead and leave it on all day. A slow cooker cooks things slowly, but a multicooker can cook rice, bake bread, deep fry, brown ingredients and boil pasta. It replaces a host of other kitchen gadgets in one sleek, compact, versatile machine. I wouldn’t be without mine.
Read my other review of the multicooker.
Looking for other ideas using a multicooker?
One Pot Lemon Pepper Chicken and Country Vegetable Rice by Elizabeth’s Kitchen Diary
Apple Cake by A Mummy Too
Chocolate Hazelnut Hot Fudge Cake by Elizabeth’s Kitchen Diary
Strawberry, Rhubarb and Basil Jam by Recipes from a Pantry
Easy Chocolate Cake by Amuse Your Bouche
Healthy, Creamy Rocket (Arugula) and Watercress Soup by Recipes from a Pantry
Disclosure: This is a sponsored post, commissioned by REDMOND.