DinnerMain CourseSoup

Hearty Vegan Ribollita

Name: Hearty Vegan Ribollita
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 30 ml olive oil; 1 pcs yellow onion chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 3 clove garlic minced; 400 g canned diced tomato undrained; 1.5 l vegetable broth; 400 g cannellini bean rinsed and drained; 0.5 pcs savoy cabbage shredded; 200 g kale stems removed, chopped; 200 g stale bread torn into pieces; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This robust Tuscan vegetable and bread soup is a comforting and nutritious meal. It features a rich broth brimming with seasonal vegetables, cannellini beans, and kale, thickened with day-old bread. Perfect for a cozy evening.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 310 kcal

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 mlolive oil
1 pcsyellow onion, chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
3 clovegarlic, minced
400 gcanned diced tomato, undrained
1.5 lvegetable broth
400 gcannellini bean, rinsed and drained
0.5 pcssavoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

large pot · knife · cutting board

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
Cook’s note: Ensure the pot is large enough to hold all ingredients comfortably.
2
Add the yellow onion, carrot, and celery stalk to the pot. Sauté for 8-10 minutes until the vegetables soften.
About 10 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
3
Stir in the garlic and cook for another 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
4
Pour in the canned diced tomato and vegetable broth. Bring the mixture to a gentle boil.
About 5 min
5
Add the cannellini bean, savoy cabbage, and kale to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender.
About 30 min
Cook’s note: The kale will wilt down significantly as it cooks.
6
Stir in the stale bread pieces. Continue to simmer for another 5 minutes, allowing the bread to absorb some of the broth and thicken the soup.
About 5 min
Cook’s note: The bread is meant to break down and become part of the soup's texture, not remain as distinct pieces.
7
Season the soup with salt and black pepper to taste.
About 1 min
Cook’s note: Taste and adjust seasonings as needed, remembering that the broth can vary in saltiness.
8
Ladle the hot ribollita into bowls and garnish with fresh parsley.
Cook’s note: A drizzle of extra virgin olive oil at serving is also traditional and adds a nice finish.

Per serving

Nutrition

71%Score

Calories: 310.3kcal
Protein: 14.3g
Carbs: 50.7g
Fat: 6.8g
Fibre: 9.3g
Sugar: 9.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ribollita in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water if it's too thick.