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Italian Ribollita Soup
with beans, veggies, and crusty bread

Active: 25 minTotal: 40 min
20150316 ribollita nm 007.jpg?ixlib=rails 2.1

This classic Italian soup is peasant, comfort food at its best. See how spices, some cured meat, and basic pantry essentials can elevate budget ingredients.

Ingredients

Servings:
4
Metric
Italian Ribollita [Bean] Soup:
  • Pancetta (sub bacon) - 4 oz, diced
  • Garlic - 3 cloves, minced
  • Carrots - 2, diced
  • Celery - 2 ribs, diced
  • Chard, any type - 1 bunch, leaves torn, stems chopped
  • White beans, like cannellini (14 oz / 397 g can) - 1 can
  • Tomato paste - 2 Tbsp
  • Balsamic vinegar - 1 Tbsp
  • Italian seasonings - 1 Tbsp
  • Basil, dried - 2 tsp
  • Black pepper - 1/4 tsp
  • Diced tomatoes - 1 cup
  • Chicken stock - 4 cups
  • Parmesan - 1 rind + more for serving
  • Crusty bread (opt) - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts

Prep

  1. Pancetta / Garlic / Carrots / Celery - Prep as directed. (Can be done up to 3 days ahead)
  2. Chard - Prep as directed.
  3. Beans - Drain and rinse.

Make

  1. Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
  2. Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil, and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
  3. Add carrots, celery, diced tomatoes, chicken stock, and parmesan rind. Bring to a boil and then simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
  4. Fold in beans and chard leaves.
  5. Fish out parmesan rind, and season to taste with salt and pepper. Divide into bowls and sprinkle with more parmesan. Enjoy with crusty bread if using.
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Reviews

This meal has 66 reviews

This was delicious! I'm a big eater and like lots of leftovers so I made a few adjustments. I used about 10 oz of spicy Italian sausage instead of pancetta and doubled the garlic and Italian spices. I also added in a whole can of garbanzo beans in addition to the cannellini. Was excellent!

By: Alana
Posted: Mar 05, 2017
Diet: Original

Added breakfast sausage and extra tomato paste

By: Mindy
Posted: Oct 29, 2015
Diet: Paleo

Used spinach instead of chard. And bacon instead of Panchetta. Was very delicious, and a small bowl was surprisingly filling. Would definitely make again.

By: Mark
Posted: Jun 16, 2015
Diet: Original

Joseph would give it 5 stars and I'd give it 3.5 so I settled on 4. LOL He made it and said he might have burned the spices a little which may have been why I wasn't too keen on it.

By: Christy
Posted: Apr 28, 2015
Diet: Original

great flavors!

By: Kendra
Posted: Apr 25, 2015
Diet: Original

I sautéed the vegetables beforehand and added diced onions. I didn't use the vinegar, but substituted a 15 oz can of fire-roasted diced tomatoes. Very hearty and satisfying!

By: Margie
Posted: Apr 08, 2015
Diet: Gluten-free