Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Italian Ribollita Soup
with beans, veggies, and crusty bread

Active: 25 min Total: 40 min

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.

Tags

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Get 1 free month
Learn More

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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (186)
Gluten-free (11)
Paleo (18)
Vegetarian (22)

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
0 Helpful

Added breakfast sausage and extra tomato paste

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

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
0 Helpful

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
0 Helpful

great flavors!

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

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
0 Helpful