Ribollita
Discover the magic of Ribollita, a classic Tuscan soup brimming with hearty vegetables, velvety cannellini beans, and robust flavors that are perfect for cozy evenings. This rustic Italian dish transforms simple ingredients like kale, cabbage, stale bread, and fresh thyme into a comforting blend that’s both nutritious and satisfying. Slow-simmered for maximum depth and texture, Ribollita’s signature thick, stew-like consistency comes from its ingenious use of torn bread, making it a fantastic way to reduce kitchen waste. Ready in just over an hour, this one-pot meal is ideal for feeding a crowd, and a finishing touch of grated Parmesan elevates its rustic charm. Serve warm and relish a taste of Italy from your own kitchen! Keywords: Tuscan soup, Ribollita recipe, Italian bread soup, hearty vegetable stew.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 can (14 ounces) diced tomatoes with their juice
- 1 bunch (about 4 cups) kale, chopped
- 1 small cabbage, chopped
- 8 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups stale bread, torn into pieces
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional grated Parmesan cheese, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery, and cook until the vegetables are soft, about 8-10 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes, kale, and cabbage, stirring well to combine.
Pour in the vegetable broth and add the cannellini beans. Bring to a simmer.
Stir in the bread pieces, fresh thyme, salt, and pepper.
Let the soup simmer for about 45 minutes, stirring occasionally, until it is thickened and flavors have melded.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.5 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1697 mg | 36% | |
*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.
