Low Sodium Ribollita

Warm, hearty, and brimming with nutritious goodness, this Low Sodium Ribollita is a healthy twist on the classic Tuscan bread soup. Packed with fresh vegetables like kale, carrots, and celery, alongside creamy cannellini beans and aromatic herbs like thyme and rosemary, this dish delivers rich, comforting flavors without relying on added salt. The key ingredient—stale crusty bread—absorbs the vibrant tomato-based broth, creating a thick, stew-like consistency that's perfect for cozy evenings. Finished with a bright burst of fresh basil and a splash of lemon juice, this ribollita is a satisfying, one-pot meal that's vegetarian, heart-healthy, and easy to prepare. Serve it piping hot and enjoy a taste of traditional Italian cuisine in a wholesome, low-sodium format.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 piece large onion, chopped
• 2 pieces carrots, diced
• 2 pieces celery stalks, diced
• 4 pieces garlic cloves, minced
• 8 cups unsalted vegetable broth
• 28 ounces canned no-salt-added diced tomatoes
• 4 cups kale, stems removed and chopped
• 2 15-ounce cans cannellini beans, rinsed and drained
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 0.5 teaspoon freshly ground black pepper
• 4 cups stale crusty bread, cubed
• 0.25 cup fresh basil leaves, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft, about 10 minutes.

Step 2

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 3

Pour in the unsalted vegetable broth and canned no-salt-added diced tomatoes along with their juice. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 4

Add the chopped kale, cannellini beans, dried thyme, dried rosemary, and black pepper. Simmer for about 15 minutes until the kale is tender.

Step 5

Stir in the cubed stale crusty bread and simmer for another 5 minutes, allowing the bread to absorb the flavors and soften.

Step 6

Finally, add the chopped fresh basil and lemon juice. Stir to combine and adjust the seasoning with additional pepper if necessary.

Step 7

Serve the Ribollita hot, garnished with additional fresh basil if desired.

Nutrition Facts

Serving size	(5350.6g)

Amount per serving	% Daily Value*
Calories	4213.9

Total Fat 85.1g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 5326.2mg	0%
Total Carbohydrate 726.3g	0%
Dietary Fiber 107.4g	0%
Total Sugars 83.8g
Protein 169.1g	0%

Vitamin D 0IU	0%
Calcium 1954.6mg	0%
Iron 55.1mg	0%
Potassium 7992.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.6%

Protein: 15.6%

Carbs: 66.8%