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–+ servings

Ribollita Soup Recipe

A hearty Tuscan soup made with bread, beans, and vegetables.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 2 cups kale, chopped
  • 4 slices stale bread, torn into pieces
  • to taste salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrots, and celery. Cook until softened, about 10 minutes.
  3. Add the zucchini and cook for another 5 minutes.
  4. Stir in the diced tomatoes and vegetable broth. Bring to a boil.
  5. Add the cannellini beans and kale. Reduce heat and simmer for 30 minutes.
  6. Stir in the stale bread and cook for another 10 minutes.
  7. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 3mg

Keywords

Soup, Vegetarian
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