Mediterranean Diet Ribollita
Discover the comforting elegance of Mediterranean Diet Ribollita, a hearty Tuscan soup that brings together wholesome ingredients in perfect harmony. This nutrient-rich recipe features cavolo nero (Tuscan kale), cannellini beans, and rustic bread, creating a satisfyingly thick and flavorful dish ideal for cozy dinners. Infused with fresh thyme, garlic, and a touch of extra virgin olive oil, this slow-simmered soup highlights the essence of Mediterranean cuisine while staying true to its healthful roots. Whether garnished with optional Parmesan cheese or enjoyed as-is, its blend of vegetables, aromatic herbs, and creamy beans delivers warmth in every spoonful. Quick to prepare and perfect for meal planning, this one-pot recipe is an ideal choice for anyone embracing the Mediterranean lifestyle.
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Recipe Information
Ingredients
- 4 tablespoons Extra virgin olive oil
- 1 large Onion
- 1 large Carrot
- 2 Celery stalks
- 3 Garlic cloves
- 1 medium Zucchini
- 1 bunch Cavolo nero (Tuscan kale)
- 14 ounces Canned diced tomatoes
- 6 cups Vegetable broth
- 14 ounces Canned cannellini beans
- 4 cups Stale rustic bread, cubed
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 0.5 cup Grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Chop the onion, carrot, and celery. Add them to the pot and cook for about 8 minutes, until the vegetables start to soften.
Mince the garlic and slice the zucchini. Add them to the pot and cook for another 5 minutes.
Wash and chop the cavolo nero, removing the thick stems. Stir it into the pot.
Pour in the canned diced tomatoes and vegetable broth. Bring to a simmer.
Drain and rinse the canned cannellini beans, then add them to the pot.
Stir in the cubed stale bread, salt, pepper, thyme leaves, and bay leaf.
Cover the pot partially and let the soup simmer for at least 30 minutes, stirring occasionally.
Check the consistency. If you prefer the soup thicker, let it simmer longer until the bread disintegrates more into the broth.
Remove the bay leaf and adjust seasoning if needed.
Serve hot, optionally topped with a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 12967 mg | 564% | |
| Total Carbohydrate | 527.1 g | 192% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 82.7 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2454 mg | 189% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7312 mg | 156% | |
*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.
