Vegetarian Italian Ribollita Soup
with 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.
Tags
Ingredients
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
Amount Per Serving
Calories
403
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
5g
24%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
1553mg
65%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
10g
39%
Just a moment...
Sugars
8g
Just a moment...
Protein
23g
Just a moment...
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, 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.
Nutrition Facts
Amount Per Serving
Calories
403
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
5g
24%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
1553mg
65%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
10g
39%
Just a moment...
Sugars
8g
Just a moment...
Protein
23g
Just a moment...
Reviews
Ratings
34 reviews
The flavors are so yummy. Did not have carrots on hand so added zucchini instead. Leftovers for lunch today, yay!
0 HelpfulThis 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.
0 HelpfulWe 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.
0 Helpful