Ribollita Soup
Ribollita Soup is a comforting Italian classic that brings together stale bread, hearty beans, and an array of seasonal vegetables into a nourishing bowl of warmth. Originating from Tuscany, this rustic soup is bursting with flavor from sautéed onions, garlic, and fresh herbs. Perfect for chilly evenings or meal prepping, Ribollita Soup is not just a meal but an experience to share with family and friends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) whole peeled tomatoes
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups fresh kale, chopped
- 2 cups stale crusty bread, cubed
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in minced garlic and cook for another minute until fragrant.
- Add canned tomatoes with their juices; break them up with a spoon. Pour in vegetable broth and bring to a simmer.
- Season with salt, pepper, thyme, and red pepper flakes; let simmer for about 10 minutes.
- Stir in cannellini beans and chopped kale; simmer for another 15 minutes.
- Fold in cubed stale bread; stir until the mixture thickens. Serve hot, drizzled with olive oil or topped with Parmesan cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg