Tuscan Ribollita White Bean Vegetable Soup
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
- Yield: 5 servings 1x
- Category: Dinner Recipes
- Cuisine: Tuscany
Ingredients
Units
Scale
- 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
- Heat a thin film of olive oil in a large pot.
- Add the onion, garlic, carrot, and celery, and cook till soft.
- Roughly chop the tomatoes then add to the pot along with the stock, rinds, herbs, bay leaves, thyme, salt, and pepper.
- Allow this to cook until the tomatoes have broken down, then add in the leafy vegetable, cannellini beans, and zucchini
- Allow this to simmer for about 10 minutes, season well, and allow to cool completely then refrigerate.
- 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
Nutrition
- Serving Size: 1
- Calories: 215
- Sugar: 8
- Sodium: 709
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 10
- Protein: 13
- Cholesterol: 3
