Ribollita Minestrone with Bread
Warm, hearty, and deeply comforting, Ribollita Minestrone with Bread is a classic Italian soup that transforms humble pantry staples into a soul-satisfying meal. Packed with nutrient-rich kale, tender cannellini beans, and aromatic vegetables like onions, carrots, and celery, this dish gets its signature creamy texture from day-old crusty bread simmered directly in the broth. Enhanced with the earthy flavors of thyme and a touch of tomato paste, this one-pot wonder is a perfect balance of flavor and texture. Ready in just over an hour, this vegetarian dish (easily vegan if you skip the optional Parmesan) is an ideal choice for a cozy family dinner or a meal-prep favorite. Serve with a drizzle of olive oil and a sprinkling of grated cheese for an authentic Italian touch. Perfect for those seeking hearty soup recipes, Italian comfort food, or ways to use up leftover bread, this ribollita is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 400 grams (1 can) canned diced tomatoes
- 4 cups, chopped kale
- 400 grams (1 can), drained and rinsed canned cannellini beans
- 6 cups vegetable broth
- 4 cups, torn into pieces day-old crusty bread
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 60 grams, grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Add the canned diced tomatoes, kale, cannellini beans, vegetable broth, thyme, and bay leaf. Stir to combine.
Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes.
Add the torn bread pieces to the pot and gently stir them into the soup. Allow the soup to simmer for another 10 minutes until the bread breaks down and thickens the soup.
Taste and adjust seasoning if needed, removing the thyme sprigs and bay leaf.
Serve hot with a drizzle of olive oil on top and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
26497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 887.7 g | 1138% | |
| Saturated Fat | 177.5 g | 888% | |
| Polyunsaturated Fat | 221.9 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 89300 mg | 3883% | |
| Total Carbohydrate | 3595.1 g | 1307% | |
| Dietary Fiber | 1287.1 g | 4597% | |
| Total Sugars | 843.3 g | ||
| Protein | 1154.0 g | 2308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14647 mg | 1127% | |
| Iron | 399.5 mg | 2219% | |
| Potassium | 92185 mg | 1961% | |
*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.
