Tuscan Ribollita Style Soup Vegetarian
Savor the rustic charm of Italy with this hearty Vegetarian Tuscan Ribollita-Style Soup, a soul-warming dish brimming with wholesome ingredients and rich flavors. Perfect for cozy evenings, this classic recipe showcases a medley of sautéed vegetables, creamy cannellini beans, and nutrient-packed kale, all simmered with aromatic herbs in a velvety tomato-based broth. Enhanced by the addition of day-old rustic bread, which thickens the soup to a comforting stew-like consistency, this ribollita is both satisfying and nutritious. Ready in just under an hour, it's an easy, budget-friendly meal ideal for weeknight cooking. Garnish with a sprinkle of grated Parmesan (optional) and a drizzle of extra virgin olive oil for an authentic Italian touch. Whether you’re feeding a crowd or meal-prepping for the week, this one-pot vegetarian soup is a timeless classic that never disappoints. Keywords: Vegetarian Tuscan Ribollita, hearty Italian soup, cannellini bean soup, kale and bread soup, one-pot vegetarian recipes, rustic comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup canned crushed tomatoes
- 6 cups vegetable broth
- 2 cups canned cannellini beans, drained and rinsed
- 4 cups kale, stemmed and roughly chopped
- 3 cups day-old rustic bread, torn into chunks
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated (optional, for serving)
- 2 tablespoons extra virgin olive oil (for drizzling)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the chopped onion, diced carrot, and diced celery to the pot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste to the pot and stir well for about 1 minute to evenly coat the vegetables.
Stir in the crushed tomatoes and let cook for 2 more minutes.
Pour in the vegetable broth and add the cannellini beans, kale, day-old bread, thyme, rosemary, and bay leaf. Stir to combine.
Season with salt and black pepper. Bring the soup to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to help break down the bread and thicken the soup.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with grated Parmesan (if using) and a drizzle of extra virgin olive oil.
Serve hot and enjoy!
Nutrition Facts
Calories |
3863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 11299 mg | 491% | |
| Total Carbohydrate | 584.6 g | 213% | |
| Dietary Fiber | 70.2 g | 251% | |
| Total Sugars | 57.6 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1706 mg | 131% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 7536 mg | 160% | |
*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.
