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Tuscan Ribollita White Bean Vegetable Soup

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Tuscan Ribollita White Bean Vegetable Soup, a hearty broth, beany, vegetable-packed Tuscany soup to beat the nippy cold weather.

Ribollita is a famous Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers.

Can you freeze Tuscan bean soup?

The quick answer is: yes, you can! Of course, you’ll need good-quality freezer bags and a canning funnel.

Yield: 5 servings

Tuscan Ribollita White Bean Vegetable Soup

An image of a bowl filled with Tuscan Ribollita White Bean Vegetable Soup and a slice of bread

A comforting bowl of Ribollita which is a Tuscan white bean and vegetable soup served on chunks of day-old bread easy meat-free dinner for a rather nippy evening.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 onion (diced)
  • 2-3 Carrots (diced)
  • 2-3 Celery Sticks (diced)
  • 2-3 Cloves Garlic (grated)
  • 4 Whole Tomatoes (blanched)
  • 1 Bunch Spinach/Swiss Chard/Kale
  • 1 Large Zucchini
  • 1 Can Cannellini Beans
  • 2-3 Dried Bay Leaves
  • 2-3 Sprigs Thyme
  • Salt & Pepper to taste
  • Stale bread (ciabatta/sourdough)
  • Parmesan Rinds (optional)
  • 2/3 Cups Vegetable Stock/Broth
  • Freshly grated Parmesan

Instructions

  1. Heat a thin film of olive oil in a large pot.
  2. Add the onion, garlic, carrot, and celery, and cook till soft.
  3. Roughly chop the tomatoes then add to the pot along with the stock, rinds, herbs, bay leaves, thyme, salt, and pepper.
  4. Allow this to cook until the tomatoes have broken down, then add in the leafy vegetable, cannellini beans, and zucchini
  5. Allow this to simmer for about 10 minutes, season well, and allow to cool completely then refrigerate.
  6. Reheat the next day, lay chunks of bread in a deep dish, ladle soup over, and serve with a generous grating of parmesan and enjoy!!

Notes

Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes

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Nutrition Information

Yield

5

Serving Size

1

Amount Per Serving Calories 215Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 709mgCarbohydrates 39gFiber 10gSugar 8gProtein 13g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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What does ribollita mean in English?

Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

Ribollita White Bean Vegetable Soup

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McCormick Culinary Whole Bay Leaves, 2 oz – One 2 Ounce Container of Dried Bay Leaves for Cooking, Perfect Spice for Stews and Marinades
McCormick Culinary Whole Bay Leaves, 2 oz - One 2 Ounce Container of Dried Bay Leaves for Cooking, Perfect Spice for Stews and Marinades
Ferrara Canellini Beans, 15-Ounce (Pack of 12)
Ferrara Canellini Beans, 15-Ounce (Pack of 12)
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2 thoughts on “Tuscan Ribollita White Bean Vegetable Soup”

    • Dear Julie. Wow. Thank you so much for your kind words. This is awesome. I have 2 FB groups with around 15K members and they all agreed that I am permitted to use the recipes they prepare at home and post it on the blog. You will see the name of the member always on the post as recognition.
      I will pass your comment over to them as they will be happy to hear it.

      Reply

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