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Vegetarian Italian Ribollita Soup
with beans, veggies and crusty bread

Active: 30 minTotal: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
Italian Ribollita Bean Soup:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Garlic / Carrots / Celery / Mushrooms - 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 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.
  2. 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.
  3. Fold in beans and chard leaves.
  4. 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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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


Reviews

This meal has 34 reviews

My kids loved it! And besides chopping up the veggies it was so easy!

By: Talia
Posted: Apr 10, 2017
Diet: Original

Lacked a bit in taste.

By: Cecilia
Posted: Mar 31, 2017
Diet: Paleo

The flavors are so yummy. Did not have carrots on hand so added zucchini instead. Leftovers for lunch today, yay!

By: Tami
Posted: Mar 31, 2017
Diet: Original

The chard brought it up a notch from regular veggie soup.

By: Jenna
Posted: Mar 31, 2017
Diet: Original

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.

By: Melissa
Posted: Mar 27, 2017
Diet: Original

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.

By: MEGAN
Posted: Mar 18, 2017
Diet: Gluten-free