5 from 1 vote
Bowl of Ribollita with Drinking Glass and Spoon
Ribollita
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This cozy Tuscan-inspired soup is the cure to your winter blues! It's bursting with savory herbs, juicy tomatoes, hearty white beans and tender kale, then layered in bowls with crusty bread chunks. 100% vegan, totally meal-worthy, and easy enough for a weeknight!

Course: Soup
Cuisine: American, Italian
Keyword: Beans, Bread, italian, kale
Servings: 4
Calories: 416 kcal
Author: Alissa Saenz
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 3-4 cups vegetable broth
  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 1 (14 ounce) can diced tomatoes
  • 1/4 cup tomato paste
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1 small bunch lacinato kale (can sub curly kale), stems removed and torn into bite-sized pieces
  • 1/3 cup brine cured black olives, halved
  • Salt and pepper to taste
  • 3 cups 1-inch bread cubes (preferably day old bread)
Instructions
  1. Coat the bottom of a large pot with olive oil and set it over medium heat.

  2. When the oil is hot, add the onion, carrot and celery. Cook for about 10 minutes, stirring frequently, until the veggies begin to soften.

  3. Add the garlic and cook for about 1 minute more, until very fragrant.

  4. Stir in the wine, thyme and rosemary. Bring the wine to a simmer. Allow it to cook until reduced by about half, about 5 minutes.

  5. Stir in 3 cups of broth broth, as well as beans, tomatoes, tomato paste, and red pepper flakes. Raise the heat and bring the liquid to a boil.

  6. Lower the heat and allow the soup to simmer for 20 minutes. You can add up to an additional cup of broth at any point if the soup reduces too much.

  7. Stir in the kale. You may need to do this in batches, adding a handful at a time and letting the kale wilt to make room for the next addition.

  8. Bring the soup back to a simmer and allow it to cook until the veggies are soft and the kale is very tender, about 15 minutes. 

  9. Remove the pot from heat, stir in the olives, and season the soup with salt and pepper to taste.


  10. To serve, place a few bread cubes in a bowl, ladle a bit of soup overtop, then repeat in a layering arrangement until the bowl is full.

Nutrition Facts
Ribollita
Amount Per Serving (1.5 cups)
Calories 416 Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Saturated Fat 1.9g10%
Sodium 1124mg47%
Potassium 1580mg45%
Carbohydrates 63.9g21%
Fiber 14.2g57%
Sugar 10.4g12%
Protein 15.7g31%
Calcium 200mg20%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.