Italian Ribollita Soup
with beans, veggies, and crusty bread
This classic Italian soup is peasant, comfort food at its best. See how spices and basic pantry essentials can elevate budget ingredients.
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Ingredients
Italian Ribollita [Bean] Soup:
- Garlic - 3 cloves , minced
- Carrots - 2 , diced
- Celery - 2 ribs , diced
- Mushrooms, any type - 4 oz , sliced
- Chard, any type - 1 bunch , leaves torn, stems chopped
- Beans, white, like cannellini (14 oz / 397 g can) - 1 can
- 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 - 1 cup
- Stock, vegetable - 4 cups
- Cheese, parmesan - 1 rind + more for serving
- Crusty bread (opt) - 5 oz
Prep
- Garlic / Carrots / Celery / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Chard - Prep as directed.
- Beans - Drain and rinse.
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Make
- 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.
- Add carrots, celery, diced tomatoes, broth, and parmesan rind. Bring to a boil and then add mushrooms. Simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
- Fold in beans and chard leaves.
- 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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