Vegetarian Italian Ribollita Soup
with beans, veggies and crusty bread
Ingredients
- 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
Prep
- Garlic / Carrots / Celery / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
- Chard - Prep as directed.
- Beans - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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
Reviews
Ratings
34 reviews
The flavors are so yummy. Did not have carrots on hand so added zucchini instead. Leftovers for lunch today, yay!
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.