Vegetarian Italian Ribollita Soup
with beans, veggies and bread
- 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
- Tamari - 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, gluten-free (opt) - 5 oz
- Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, chard stems, tomato paste, balsamic vinegar, Tamari, 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.
My kids loved it! And besides chopping up the veggies it was so easy!0 Helpful
Lacked a bit in taste.0 Helpful
The flavors are so yummy. Did not have carrots on hand so added zucchini instead. Leftovers for lunch today, yay!0 Helpful
The chard brought it up a notch from regular veggie soup.0 Helpful
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.0 Helpful
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.0 Helpful