Italian Ribollita Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 2 cups kale, roughly chopped
• 2 cups Swiss chard, roughly chopped
• 1 cup stale bread, cubed (gluten-free if needed)
• 1 teaspoon dried thyme
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add cannellini beans, diced tomatoes, vegetable broth, and water. Bring to a boil.
4. 4 Reduce heat and simmer for 30 minutes.
5. 5 Stir in kale, Swiss chard, and thyme. Simmer for another 10 minutes until greens are tender.
6. 6 Stir in bread cubes and cook for 5 more minutes until bread is softened.
7. 7 Season with salt and pepper to taste. Serve hot.

Nutrition

Tips

• For a thicker soup, mash some of the beans before adding them back into the pot.
• Ribollita tastes even better the next day as flavors meld together.
• Use any sturdy greens you have on hand like spinach or collard greens.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Serving Suggestions

• Serve with a sprinkle of Parmesan cheese and a drizzle of olive oil.
• Pair with crusty bread for dipping.

FAQ