Ribollita (Italian Vegetable-Bean Soup)

May 10, 2023May 10, 20230 1
Ribollita (Italian Vegetable-Bean Soup) recipe for a hearty meal
in Soup

Prep

10 min + soaking time

Cook

1-2 hours

Ready In

2-3 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb dried lima beans ( butterbeans )
1 lb onion , finely chopped
1 lb carrot , finely chopped
1 lb celery rib , finely chopped
6 garlic cloves , finely chopped
2 tablespoons olive oil
1 lb tomatoes , peeled , deseeded and finely chopped
1 jalapeno pepper , finely chopped
1 lb spinach , shredded
10 cups broth , from beans plus water
1/2 tablespoon salt

Nutrision Information

Servings Per Recipe
6-8
Calories
430
Sugar
8g
Fat
7g
Ribollita is a classic Italian soup that originated in Tuscany. The name 'Ribollita' means 're-boiled' in Italian, as this soup is traditionally made with leftover vegetables and bread that are simmered until thick and hearty. This recipe uses dried lima beans as the protein source and a mix of vegetables like onion, carrot, celery, and spinach to create a filling and nutritious soup that is perfect for colder weather. This soup is often served with a drizzle of olive oil and grated Parmesan cheese on top.

Instructions

1.Soak the dried lima beans in cold water overnight.
2.In a large pot, sauté the onion, carrot, celery, and garlic in olive oil over medium heat until soft and fragrant.
3.Add in the chopped tomatoes, jalapeno pepper, and shredded spinach. Cook for a few minutes until the vegetables start to break down.
4.Drain the soaked beans and add them to the pot with 10 cups of broth and water. Bring to a boil and then reduce heat to a simmer.
5.Simmer for 1-2 hours until the beans are tender and the soup has thickened.
6.Season the soup with salt and serve hot with crusty bread and grated Parmesan cheese on top.

PROS

Ribollita is a hearty and filling soup that is packed with vegetables and beans.

It is a great way to pack in fiber and other nutrients.

This soup is also vegan-friendly, making it perfect for all dietary preferences.

CONS

The soup takes a bit of time to prepare and cook, but it is well worth the effort.

It may not be suitable for those watching their sodium intake due to the addition of salt for seasoning.

HEALTH & BENEFITS

Ribollita is a nutrient-dense soup that is low in fat and high in fiber.
The lima beans in this recipe are a good source of plant-based protein and are rich in vitamins and minerals like iron, magnesium, and folate.
The vegetables in this soup provide a wide range of vitamins and minerals, including vitamin A, vitamin C, and potassium. The spinach in particular is a great source of iron and calcium.

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