Ribollita
Ribollita is a hearty Tuscan bread and vegetable soup, traditionally made by re-boiling leftover minestrone or vegetable soup with stale bread. This vegan version features cannellini beans, kale, and a rich tomato broth, thickened with day-old bread for a satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 221 kcal
Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 mlolive oil
- 1 pcsyellow onion, chopped
- 2 pcscarrot, chopped
- 2 pcscelery stalk, chopped
- 3 clovegarlic, minced
- 400 gcanned diced tomato
- 1.5 lvegetable broth
- 400 gcanned cannellini bean, rinsed and drained
- 200 gkale, stems removed, chopped
- 200 gday-old crusty bread, torn into pieces
- 1 tspfresh rosemary, chopped
- 0.5 tspfresh thyme, chopped
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 1 tbspextra virgin olive oil(optional)
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
- 2
Add the yellow onion, carrot, and celery stalk to the pot.
- 3
Sauté the vegetables for 8-10 minutes until softened, stirring occasionally.
About 10 min
- 4
Stir in the garlic, fresh rosemary, and fresh thyme.
- 5
Cook for another minute until fragrant.
About 1 min
- 6
Pour in the canned diced tomato and vegetable broth.
- 7
Bring the mixture to a boil, then reduce the heat to a simmer.
About 5 min
- 8
Add the canned cannellini beans to the pot.
- 9
Simmer for 20 minutes, allowing the flavors to meld.
About 20 min
- 10
Stir in the kale and cook until it wilts, about 5 minutes.
About 5 min
- 11
Add the day-old crusty bread pieces to the soup.
- 12
Continue to simmer for another 10-15 minutes, stirring occasionally, until the bread has broken down and thickened the soup.
About 15 min
Cook’s note: The bread should absorb liquid and create a thick, stew-like consistency.
- 13
Season with salt and black pepper to taste.
About 1 min
- 14
Ladle the ribollita into bowls and drizzle with extra virgin olive oil if desired before serving.
About 1 min
Per serving
Nutrition
- Calories
- 221.1kcal
- Protein
- 10.5g
- Carbs
- 31.1g
- Fat
- 7.3g
- Fibre
- 7.2g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ribollita in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water if it's too thick.
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