Vegetarian Italian Ribollita Soupwith 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 the vegetarian version of this recipe that became an instant favorite when it was introduced to our community's kitchens in March 2015.
- 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 - 1 cup
- Stock, any type - 4 cups
- Parmesan (opt) - 1 rind + more for serving
- Crusty bread (opt) - 5 oz
- 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, 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.
- Fold in beans and chard leaves.
- 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.
This meal has 34 reviews
My kids loved it! And besides chopping up the veggies it was so easy!
Lacked a bit in taste.
The flavors are so yummy. Did not have carrots on hand so added zucchini instead. Leftovers for lunch today, yay!
The chard brought it up a notch from regular veggie soup.
This wouldn't have been nearly as flavorful without the Parmesan - especially the rind! And the crusty bread also definitely improves things. :) All in all not a favorite, but still came together pretty quickly and hit the spot on a cool spring evening.
We made this with homemade chicken stock and parmesan rinds. And a pound of kale. About 2/3 the carrots called for. So good! We love how it is full of hearty vegetables and feels really nourishing.