Hearty Vegan Ribollita
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover ribollita in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water if it's too thick.
More recipes
All recipesbreakfast
Vegan Puttu
Puttu is a traditional South Indian and Sri Lankan breakfast dish of steamed rice flour and coconut. It's often served with sweet or savory accompaniments, making it a versatile and satisfying meal. This recipe provides a simple, vegan version.
35 min 575 kcalmain course
Pizza Margherita
This classic Neapolitan pizza features a simple yet flavorful combination of fresh tomato sauce, mozzarella, and basil atop a perfectly baked crust. It's a celebration of Italian flavors and a beloved comfort food.
1 hr 40 min 793 kcallunch
Grilled Tempeh Steaks with Peanut Sauce
Hearty tempeh steaks are marinated in a savory blend of soy sauce, ginger, and garlic, then grilled to perfection. Served with a rich and creamy homemade peanut sauce, this dish makes a satisfying vegan main course.
1 hr 5 min 490 kcalmain course
Andouille de Vire with Apples and Calvados
Experience the rustic charm of Normandy with this classic French dish, featuring robust Andouille de Vire sausage, tender apples, and sweet onions. Everything is simmered in a luxurious cream sauce, enriched with the distinctive apple brandy, Calvados, creating a comforting and deeply flavorful main course.
50 minlunch
Lentil Protein Patties
These flavorful lentil patties are a hearty and nutritious plant-based option, perfect for a quick lunch or a light dinner. Made with simple ingredients, they offer a satisfying texture and a savory taste that pairs well with salads or in a bun.
35 min 436 kcalmain course
Tagen Okra
This Egyptian Tagen Okra is a comforting and flavorful stew featuring tender okra pods simmered in a rich tomato sauce with beef. It's a hearty main course often served with rice.
1 hr 25 min 483 kcalappetizer
Almejas a la Marinera
This classic Spanish dish features fresh clams cooked in a savory garlic, white wine, and paprika sauce. It's a simple yet elegant appetizer perfect for sharing with crusty bread.
25 min 271 kcal