Ribollita Soup

4 Reviews
From: EatingWell Soups Special Issue April 2016

Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.

Ingredients 8 servings

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  • 1 14-ounce can whole peeled plum tomatoes
  • 2 15-ounce cans cannellini beans, rinsed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
  • 1/4 cup thinly sliced garlic
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 1/4 teaspoon salt, divided
  • 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
  • 1/4 head Savoy or green cabbage, cut into 1-inch cubes
  • 2 cups diced russet potatoes
  • 3 cups vegetable broth
  • 2 cups water
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon celery seed
  • Crushed red pepper to taste

Preparation

  • Active

  • Ready In

  1. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
  2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
  3. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.
  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition information

  • Serving size: about 1 3/4 cups
  • Per serving: 195 calories; 6 g fat(1 g sat); 10 g fiber; 33 g carbohydrates; 8 g protein; 74 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 5372 IU vitamin A; 49 mg vitamin C; 82 mg calcium; 1 mg iron; 530 mg sodium; 598 mg potassium
  • Nutrition Bonus: Vitamin A (133% daily value), Vitamin C (75% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat

Reviews 4

September 19, 2013
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By: EatingWell User
Tasty Vegan Soup Used minced garlic and skipped cabbage. Would have enjoyed spinach instead of Kale. Added a bit of hot sauce and parm for flavor! Pros: Makes alot of soup.. so healthy! Cons: Take a long time to prep all veggies.
March 31, 2012
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By: EatingWell User
Easy and Delicious :) Love this soup, it's full of flavor and has a little bit of everything. I made a few substitutions and it was wonderful. I used sweet potatoes instead of white potatoes, swisschard in place of kale and diced tomatoes instead of plum. I froze it in individual servings and had ready made lunches!
March 16, 2012
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By: Cynthia Bunde
Filling, healthy & delish! I'd recommend having most of the produce prepped at the beginning, and then it really is super easy to make. I see the other reviewed used spinach instead of kale. I used the kale - it holds up much better in soup and tastes great! I stayed close to the recipe, subbing organic diced tomatoes (instead of canned plum tomatoes), and adding a couple diced links of turkey sausage. Leftovers are even better the next day! Pros: Hearty, tasty, easy Cons: A lot of veggie chopping
March 05, 2012
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By: LAMBEEBABY
Delicious soup I love soup, and beans, so this was a double bonus. I also like spicy so I added some red pepper flakes and used spinach instead of kale. It was super! Thankfully I have enough leftovers for lunch this week. Pros: Healthy, quick and tasty Cons: none