Heart-Healthy Ribollita
Warm, hearty, and wonderfully nourishing, this Heart-Healthy Ribollita is a modern twist on the classic Tuscan bread soup, packed with wholesome ingredients that are perfect for a nutritious meal. Featuring vibrant vegetables like kale, zucchini, and carrots, along with protein-rich cannellini beans, fresh herbs, and whole-grain bread, this recipe brings bold flavors while prioritizing heart-healthy choices. Simmered in fragrant low-sodium vegetable broth and brightened with a squeeze of fresh lemon juice, this comforting dish is high in fiber and full of antioxidants. Ready in just over an hour, it's an ideal option for cozy dinners or meal prepping. Serve warm with an extra drizzle of olive oil for a wholesome family meal that’s as delicious as it is good for you! Keywords: heart-healthy ribollita, Tuscan bread soup, vegetable-packed recipe, low-sodium soup, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 Large onion, chopped
- 2 Carrots, peeled and diced
- 3 Celery stalks, diced
- 4 Garlic cloves, minced
- 1 medium Zucchini, diced
- 4 cups Kale, chopped
- 1 14.5-ounce can Canned diced tomatoes
- 6 cups Vegetable broth, low-sodium
- 1 15-ounce can Canned cannellini beans, drained and rinsed
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Thyme leaves, chopped
- 1 Bay leaf
- 3 cups Whole-grain bread, cubed
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, and sauté for about 6-8 minutes until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the zucchini and cook for 5 more minutes until it starts to soften.
Stir in the chopped kale, canned tomatoes with their juice, and vegetable broth.
Bring the mixture to a simmer, then add the cannellini beans, rosemary, thyme, and bay leaf.
Simmer the soup gently for about 25-30 minutes or until the vegetables are tender.
Remove the bay leaf and stir in the whole-grain bread cubes.
Season with salt and black pepper to taste, then cover and let the soup sit for 5-10 minutes for the bread to absorb the liquid and soften.
Stir in the fresh lemon juice before serving to enhance the flavors.
Ladle the ribollita into bowls and serve warm.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5807 mg | 252% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 79.5 g | 284% | |
| Total Sugars | 77.5 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1478 mg | 114% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7830 mg | 167% | |
*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.
