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–+ servings
Savory fish stew with vegetables and beans in a white pot, ready to serve.

Ribollita Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6 servings
Calories 131 kcal

Ingredients
  

  • Stale ciabatta or sourdough bread torn into pieces
  • 3 tablespoons extra-virgin olive oil plus more for serving
  • 1/2 large yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 2 pinches crushed red pepper
  • 4 garlic cloves minced
  • 1/3 cup dry white wine
  • 1 can diced tomatoes 14 ounces
  • 4 1/4 cups vegetable broth
  • 1 1/2 cups cooked cannellini beans drained and rinsed
  • Parmesan rind optional
  • 1 bunch lacinato kale leaves stems removed and leaves roughly chopped
  • 1/4 cup fresh Italian parsley finely chopped
  • Grated Parmesan cheese for serving

Instructions
 

  • Preheat the oven to 350°F. Spread the bread pieces on a baking sheet and bake for 10-15 minutes, or until dry and slightly golden.
    Cubes of bread to make croutons in the oven.
  • In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, salt, pepper, dried thyme, and crushed red pepper. Cook, stirring occasionally, for about 10 minutes, until the vegetables are soft.
    Sautéed chopped vegetables in a creamy skillet, perfect for hearty soups or pasta dishes.
  • Stir in the minced garlic and cook for another minute. Add the white wine and let it reduce slightly, then add the tomatoes and vegetable broth. Bring to a simmer.
    Sweet vegetable soup simmering in a white pot on the stove.
  • Add the cannellini beans and Parmesan rind, if using. Simmer for about 20 minutes. Stir in the kale and continue to simmer until the kale is wilted, about 5 minutes.
    Steaming pot of vegetable soup with greens and tomato broth.
  • Stir in half of the toasted bread pieces. Let the soup simmer for another 5 to 10 minutes, or until the bread has absorbed some of the soup and thickened it. Stir in chopped parsley.
    Savory vegetable and bread soup with herbs in a cooking pot.
  • Ladle into bowls and top each serving with more toasted bread, a drizzle of olive oil, and grated Parmesan cheese.
    Creamy vegetable and white bean soup topped with croutons and Parmesan cheese. Perfect for cozy meals and healthy comfort food.

Nutrition

Calories: 131kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 1169mgFiber: 3g
Keyword Ribollita Recipe
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