Ribollita Soup

Ribollita Soup is a rustic Italian bread and vegetable soup made hearty with beans, greens, and herbs. This streamlined version delivers the comfort of the traditional dish without the two-day process.

👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●oven
●pot
●dutch oven

📝 Preparation Steps

Adjust an oven rack to the middle position and preheat oven to 400 degrees. On a rimmed baking sheet, arrange bread slices in a single layer.

Bake until lightly toasted and dry, about ⏱️ 15 minutes. Flip and continue baking ⏱️ 5 minutes longer. Remove from oven, adjust an oven rack to the lower middle position, and increase temperature to 425 degrees.

Meanwhile, in a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, garlic, and a pinch of salt, and cook until vegetables are softened, about 10 to ⏱️ 12 minutes.

Stir in vegetable broth, cannellini beans, cauliflower, potato, zucchini, herbs, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil. Cover, reduce the heat, and simmer until potatoes are tender, about 15 to ⏱️ 20 minutes.

Stir in kale and remove from heat. Season to taste with salt and pepper (I like an additional 1 teaspoon salt and 1/2 teaspoon pepper).

Layer bread on top of the soup, pressing down gently to submerge, until all the slices are added. Drizzle the top of the soup with olive oil. Bake until the bread is hot and the soup is bubbling, about 10 to ⏱️ 15 minutes. Remove from oven and garnish individual portions with Parmesan cheese.

Nutrition Facts

calories

224 kcal

fat Content

6 g

serving Size

2 cups

fiber Content

5 g

sugar Content

6 g

sodium Content

364 mg

protein Content

8 g

carbohydrate Content

37 g

saturated Fat Content

1 g

unsaturated Fat Content

5 g

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