Vegan Ribollita
Warm, hearty, and irresistibly comforting, this Vegan Ribollita is a plant-based twist on the classic Italian bread soup, perfect for cozy nights or gatherings. Packed with nutrient-rich kale, creamy cannellini beans, and vibrant vegetables like carrots and celery, this dish is simmered in a savory broth infused with aromatic garlic, thyme, and a hint of citrusy brightness from fresh lemon juice. The secret to its satisfying texture lies in the addition of stale bread, which absorbs the flavors and thickens the soup beautifully. Ready in just over an hour and ideal for feeding a crowd, this ribollita offers a wholesome vegan option that's both traditional and modern. Serve it piping hot with a sprinkle of fresh parsley for a meal that’s as soulful as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrot
- 2 medium celery stalks
- 4 pieces garlic cloves
- 4 cups kale
- 1 14-ounce can canned diced tomatoes with juice
- 2 14-ounce cans cannellini beans
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups stale bread
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Chop the onion, carrots, and celery. Add them to the pot and cook for approximately 10 minutes until they are softened, stirring occasionally.
Mince the garlic and add it to the pot. Cook for an additional 2 minutes, stirring frequently to avoid burning.
De-stem and chop the kale into bite-sized pieces. Drain and rinse the cannellini beans.
Add the kale, diced tomatoes with juice, cannellini beans, vegetable broth, bay leaf, thyme, salt, and pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
Tear the stale bread into bite-sized pieces, then stir them into the soup.
Continue to simmer the soup for another 20 minutes or until the bread is fully soaked and the soup thickens.
Remove the bay leaf from the soup.
Chop the fresh parsley and stir it into the soup along with the lemon juice just before serving.
Ladle the ribollita into bowls and serve hot.
Nutrition Facts
Calories |
4304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14443 mg | 628% | |
| Total Carbohydrate | 715.4 g | 260% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 90.5 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2278 mg | 175% | |
| Iron | 59.3 mg | 329% | |
| Potassium | 7643 mg | 163% | |
*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.
