Ribollita Italian Vegetable Bean Soup
Experience the hearty, rustic flavors of Tuscany with Ribollita, a classic Italian vegetable bean soup that's as comforting as it is nutritious. Packed with wholesome ingredients like tender cannellini beans, nutrient-rich kale, and savory cabbage, this one-pot wonder is enriched with fragrant thyme and garlic for an authentic Mediterranean aroma. Day-old bread is the secret to its satisfying, velvety texture, soaking up the flavorful broth to create a dish that's filling and deeply comforting. Perfect for chilly evenings or meal prepping, this soup comes together in just over an hour and is even better the next day. Serve it piping hot with a drizzle of olive oil or a sprinkle of Parmesan cheese for an irresistible bowl of coziness your whole family will love.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 2 medium Carrot
- 2 medium Celery stalks
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 1 15-ounce can Crushed tomatoes
- 6 cups Vegetable stock
- 4 cups Kale or Swiss chard (roughly chopped)
- 2 cups Savoy cabbage (shredded)
- 1 large Potato (peeled and diced)
- 2 15-ounce cans Cannellini beans (rinsed and drained)
- 4 slices Day-old bread (preferably sourdough or rustic bread)
- 1 teaspoon Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- as desired Freshly grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Finely dice the onion, carrot, and celery, then add them to the pot. Sauté for about 8 minutes or until the vegetables are softened.
Mince the garlic cloves and add them to the pot. Stir and cook for 1 minute, until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Add the crushed tomatoes, vegetable stock, kale (or Swiss chard), cabbage, and diced potato. Stir well to combine.
Add the cannellini beans, fresh thyme, bay leaf, salt, and black pepper to the pot. Bring it to a boil, then reduce the heat to low and let it simmer for 30–35 minutes, stirring occasionally, until all the vegetables are tender.
Tear the day-old bread into chunks and add them to the soup. Stir the bread into the mixture and let it cook for 5–10 minutes, allowing it to absorb the liquid and break down slightly.
Remove the bay leaf, then taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and serve hot. Optionally, top with freshly grated Parmesan cheese for added flavor.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 8378 mg | 364% | |
| Total Carbohydrate | 487.1 g | 177% | |
| Dietary Fiber | 99.7 g | 356% | |
| Total Sugars | 72.8 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1615 mg | 124% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 11047 mg | 235% | |
*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.
