Ribollita Tuscan Minestrone
Dive into the rustic flavors of Italy with Ribollita Tuscan Minestrone, a hearty, plant-based soup that warms you from the inside out. This classic recipe, rooted in Tuscan tradition, features a medley of fresh vegetables like kale, zucchini, and cabbage, paired with creamy cannellini beans for a protein-packed boost. Infused with fragrant herbs like thyme and rosemary, this soup achieves its irresistible thickness from torn pieces of stale bread simmered into the broth—a waste-not twist that's both eco-friendly and delicious. Ready in just over an hour, this one-pot wonder is perfect for cozy dinners or make-ahead meals, and it can easily be made dairy-free by skipping the optional Parmesan topping. Ribollita is as satisfying as it is nourishing—an authentic taste of Tuscany in every spoonful.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 large, peeled and diced potato
- 1 medium, diced zucchini
- 2 cups, shredded cabbage
- 2 cups, chopped kale
- 1 14-ounce can canned diced tomatoes
- 2 cups cooked cannellini beans
- 6 cups vegetable broth
- 4 slices, torn into pieces stale bread
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.5 cup, grated (optional) parmesan cheese
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potato, zucchini, shredded cabbage, and chopped kale to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the canned tomatoes with their juices and stir well.
Add the cooked cannellini beans, vegetable broth, thyme, and rosemary. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
Season the soup with salt and black pepper to taste.
Add the torn pieces of stale bread to the soup and stir well. Let the mixture simmer for 10 more minutes until the bread absorbs the liquid and thickens the soup.
If desired, serve the Ribollita topped with grated Parmesan cheese.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 10030 mg | 436% | |
| Total Carbohydrate | 409.1 g | 149% | |
| Dietary Fiber | 88.4 g | 316% | |
| Total Sugars | 85.7 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1876 mg | 144% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 9899 mg | 211% | |
*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.
