Vegetarian Italian Ribollita Soup
with beans, veggies and crusty bread
This classic Italian soup is peasant comfort food at its best. Spices and basic pantry essentials elevate inexpensive ingredients in this community favorite which we last featured in 2017.
Ingredients
- Garlic - 3 cloves , minced
- Carrots - 8 oz , diced
- Celery - 2 ribs , diced
- Mushrooms, any type - 4 oz , sliced (look for pre-sliced)
- Chard, any type - 1 bunch , leaves torn, stems chopped
- Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Italian seasonings - 1 Tbsp
- Basil, dried - 2 tsp
- Black pepper - 1/4 tsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any type - 4 cups
- Cheese, parmesan (opt) - 1 rind + more for serving
- Crusty bread (opt) - 5 oz
Prep
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Garlic / Carrots / Celery / Mushrooms - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Chard - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, chard stems, tomato paste, balsamic vinegar, soy sauce, Italian seasonings, basil, and black pepper to heated oil. Saute for ~2 minutes, letting the flavors caramelize together.
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Add carrots, celery, diced tomatoes, stock, and parmesan rind. Bring to a boil and then add mushrooms. Simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
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Fold in beans and chard leaves.
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Discard parmesan rind and season to taste with some salt and pepper. Divide into bowls and sprinkle with more parmesan. Enjoy with bread if using.
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