Ribollita

Ribollita is a traditional Italian soup that originated in Tuscany. It is called ‘ribollita’ because it is traditionally made by reboiling leftover vegetable soup with stale bread.

This is vegan recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Ribollita

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Main Course, Soup Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 30 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Cannellini Beans
• 2 medium Carrots
• 2 stalk Celery Stalks
• 1 medium Onion
• 2 clove Garlic Cloves
• 1 bunch Kale
• 1 small head Cabbage
• 1 can Tomatoes
• 4 slice Bread
• 4 cup Vegetable Broth
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.
2. Add kale, cabbage, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Stir in cannellini beans and season with salt and pepper. Simmer for another 15 minutes.
4. Toast the bread slices and place them at the bottom of serving bowls.
5. Ladle the soup over the bread slices.
6. Let the soup rest for 10 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.