4.8 from 63 votes
Ribollita Soup
A healthy, rustic, and delicious soup packed with all of my favorite Italian flavors! Ribollita is thickened with crusty bread and filled with tasty veggies and herbs.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 165 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 5 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 4 cups vegetable broth
- 3 sprigs fresh thyme
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon minced fresh rosemary
- 1 bay leaf
- 1 parmesan rind, about 4-inch size
- 15 oz canned cannellini beans, rinsed and drained
- Kosher salt and black pepper, to taste
- 1 small bunch Tuscan kale, ribs and stems removed, chopped
- 2 cups cubed crusty Italian bread, day old or stale
- Grated Parmesan cheese, extra bread cubes, and fresh basil, for serving, optional
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.
- Add the tomatoes, broth, thyme, basil, rosemary, bay leaf, Parmesan rind, and beans. Season with salt and black pepper, to taste. Stir until combined.
- Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the kale.
- Add the bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
- Remove the thyme sprigs, bay leaf, and Parmesan rind. Discard. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top with Parmesan cheese, extra bread cubes, and fresh basil, if desired.
Cup of Yum
Notes
- If you don't have day old bread or stale bread, you can dry it out in the oven. See tips on the post. This is a thick soup. If you prefer more liquid, you can add more vegetable broth.
Nutrition Information
Calories
165kcal
(8%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Sodium
759mg
(32%)
Potassium
413mg
(12%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
4467IU
(89%)
Vitamin C
14mg
(16%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 759mg | 32% |
| Potassium | 413mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4467IU | 89% |
| Vitamin C | 14mg | 16% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.