Ribollita Minestrone with Bread

Warm, hearty, and deeply comforting, Ribollita Minestrone with Bread is a classic Italian soup that transforms humble pantry staples into a soul-satisfying meal. Packed with nutrient-rich kale, tender cannellini beans, and aromatic vegetables like onions, carrots, and celery, this dish gets its signature creamy texture from day-old crusty bread simmered directly in the broth. Enhanced with the earthy flavors of thyme and a touch of tomato paste, this one-pot wonder is a perfect balance of flavor and texture. Ready in just over an hour, this vegetarian dish (easily vegan if you skip the optional Parmesan) is an ideal choice for a cozy family dinner or a meal-prep favorite. Serve with a drizzle of olive oil and a sprinkling of grated cheese for an authentic Italian touch. Perfect for those seeking hearty soup recipes, Italian comfort food, or ways to use up leftover bread, this ribollita is guaranteed to be a crowd-pleaser!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrot
• 2 medium, diced celery stalk
• 4 minced garlic cloves
• 2 tablespoons tomato paste
• 400 grams (1 can) canned diced tomatoes
• 4 cups, chopped kale
• 400 grams (1 can), drained and rinsed canned cannellini beans
• 6 cups vegetable broth
• 4 cups, torn into pieces day-old crusty bread
• 4 sprigs fresh thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 60 grams, grated Parmesan cheese (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery, and sauté for 5-7 minutes, or until softened.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Stir in the tomato paste and cook for 2 minutes to caramelize slightly.

Step 5

Add the canned diced tomatoes, kale, cannellini beans, vegetable broth, thyme, and bay leaf. Stir to combine.

Step 6

Season with salt and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes.

Step 8

Add the torn bread pieces to the pot and gently stir them into the soup. Allow the soup to simmer for another 10 minutes until the bread breaks down and thickens the soup.

Step 9

Taste and adjust seasoning if needed, removing the thyme sprigs and bay leaf.

Step 10

Serve hot with a drizzle of olive oil on top and grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(248028.8g)

Amount per serving	% Daily Value*
Calories	144858.0

Total Fat 5308.4g	0%
Saturated Fat 1154.1g	0%
Polyunsaturated Fat 1381.5g
Cholesterol 3253.6mg	0%
Sodium 448525.9mg	0%
Total Carbohydrate 18867.2g	0%
Dietary Fiber 6861.1g	0%
Total Sugars 4743.5g
Protein 6034.0g	0%

Vitamin D 12.9IU	0%
Calcium 87958.2mg	0%
Iron 2578.6mg	0%
Potassium 575550.7mg	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: 32.4%

Protein: 16.4%

Carbs: 51.2%