Ribollita (Tuscan Minestrone)

May 10, 2023May 10, 20230 0
Ribollita (Tuscan Minestrone) recipe for a hearty and healthy soup
in Soup

Prep

30 min

Cook

50 min

Ready In

1 hour 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons olive oil
1 red onion , chopped
1 leek , white part only , chopped
2 cloves garlic , chopped
4 carrots , sliced into half inch rounds
4 zucchini , sliced into half inch rounds
1/4 whole savoy cabbage , shredded and chopped
2 cups kale , shredded
2 cups spinach , shredded
4 small potatoes , peeled and cut into one half inch cubes
1 cup green beans , cut into bite size pieces
2 cups cooked cannellini beans , 1 cup pureed , the other left whole
5 cups broth , of your choice , plus
more broth , to thin soup
4 tablespoons tomato paste
1 lb stale Italian bread , sliced and cut into 1 inch cubes
grated parmesan cheese
extra virgin olive oil

Nutrision Information

Servings Per Recipe
6
Calories
388
Sugar
10g
Fat
13g
Ribollita is a traditional Tuscan soup that is made with leftover minestrone soup and day-old bread. The soup was originally made by reheating the minestrone soup with bread to make it thicker and more filling. Over time, the soup has evolved to include a variety of vegetables and can be made with or without meat. Ribollita is a hearty soup that is perfect for a cold winter day, or anytime you want a healthy and filling meal.

Instructions

1.Heat the olive oil in a large soup pot or dutch oven over medium heat.
2.Add the onion, leek, and garlic, and sauté until the vegetables start to soften.
3.Add the carrots, zucchini, savoy cabbage, kale, spinach, potatoes, and green beans, and stir to combine.
4.Pour in the broth and tomato paste, and bring the soup to a boil.
5.Reduce the heat to low and add the whole cannellini beans. Simmer for 20 minutes, until the vegetables are tender.
6.Add the pureed cannellini beans and stir to thicken the soup.
7.Stir in the cubed bread and simmer for 10 minutes, until the bread has absorbed some of the liquid to thicken the soup even more.
8.Divide the soup into bowls and top with grated parmesan cheese and a drizzle of extra virgin olive oil.

PROS

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

It is a one-pot meal that can be made ahead of time and reheated for an easy lunch or dinner.

The soup is vegan and can be made gluten-free by using gluten-free bread.

CONS

The soup takes some time to prep and cook, but it is worth the effort.

It does require several different types of vegetables, so it may be a bit more expensive to make than other soups.

The bread in the soup can make it a bit heavy, so it may not be the best choice for a light meal.

HEALTH & BENEFITS

Ribollita is a healthy soup that is packed with vitamins, minerals, and fiber.
The soup is low in fat and calories, but high in protein and carbohydrates.
It is a great way to get a variety of vegetables into your diet, and can be a good source of iron and calcium.

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