Gluten-Free Ribollita
Warm, hearty, and naturally gluten-free, this Gluten-Free Ribollita is a comforting take on the traditional Italian bread soup, packed with wholesome vegetables and wholesome flavors. Loaded with nutrient-rich kale, tender cannellini beans, and vibrant zucchini, this recipe elevates the classic ribollita by substituting traditional bread with gluten-free slices, ensuring everyone at the table can enjoy it. Simmered to perfection in a savory vegetable broth infused with fragrant garlic, thyme, and tomatoes, this one-pot wonder is a satisfying and soul-soothing meal. Ready in just over an hour, this gluten-free soup is perfect for busy weeknights or cozy weekends, and it can be topped with a sprinkle of Parmesan cheese (optional, but delightful) for added richness. Pair it with a crisp salad or enjoy it on its own for a deliciously healthy dinner.
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Recipe Information
Ingredients
- 4 tablespoons Olive oil
- 1 large, diced Yellow onion
- 2 medium, diced Carrots
- 2 medium, diced Celery stalks
- 3 cloves, minced Garlic
- 1 medium, diced Zucchini
- 1 bunch, stems removed and chopped Kale
- 1 can (14 oz) Canned diced tomatoes
- 6 cups Vegetable broth
- 2 cans (15 oz each), drained and rinsed Cannellini beans
- 4 slices, gluten-free, torn into pieces Gluten-free bread
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon, chopped Fresh thyme
- 0.5 cup, grated (optional, verify gluten-free) Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced zucchini to the pot and cook for 3-4 minutes until it starts to soften.
Stir in the chopped kale, mixing well to coat it with oil and vegetables.
Pour in the canned diced tomatoes, including their juices, and stir to combine.
Add the vegetable broth, cannellini beans, gluten-free bread pieces, bay leaves, salt, and black pepper to the pot. Stir well to mix all the ingredients.
Bring the soup to a simmer, then lower the heat and cover the pot. Allow it to cook for 30 minutes, stirring occasionally.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Stir in the chopped fresh thyme and let the soup simmer for another 5 minutes.
Remove bay leaves before serving.
Optionally, garnish with grated Parmesan cheese before serving if desired, ensuring the cheese is gluten-free.
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 11819 mg | 514% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 72.5 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1926 mg | 148% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 8706 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
