Description
Experience the heart of Tuscany with this hearty and nutritious Ribollita Soup. This traditional Italian dish is a comforting blend of seasonal vegetables, creamy cannellini beans, and day-old bread, simmered to perfection for a satisfying meal. Perfect as a main course or starter, it’s a versatile recipe that warms the soul and delights the palate.
Ingredients
Scale
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups day-old crusty bread, torn into chunks
- 2 cups kale or Swiss chard, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat olive oil. Add minced garlic and sauté until fragrant.
- Stir in diced carrots and celery; cook for about 5 minutes until softened.
- Pour in vegetable broth and add cannellini beans. Bring to a simmer.
- Add chopped kale or Swiss chard; simmer for an additional 10 minutes until greens are tender.
- Stir in torn bread pieces and cook on low heat for another 10 minutes, allowing the bread to absorb flavors.
- Season with salt and pepper before serving. Drizzle with olive oil for added richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg