Tuscan Ribollita Style Soup Vegetarian

Savor the rustic charm of Italy with this hearty Vegetarian Tuscan Ribollita-Style Soup, a soul-warming dish brimming with wholesome ingredients and rich flavors. Perfect for cozy evenings, this classic recipe showcases a medley of sautéed vegetables, creamy cannellini beans, and nutrient-packed kale, all simmered with aromatic herbs in a velvety tomato-based broth. Enhanced by the addition of day-old rustic bread, which thickens the soup to a comforting stew-like consistency, this ribollita is both satisfying and nutritious. Ready in just under an hour, it's an easy, budget-friendly meal ideal for weeknight cooking. Garnish with a sprinkle of grated Parmesan (optional) and a drizzle of extra virgin olive oil for an authentic Italian touch. Whether you’re feeding a crowd or meal-prepping for the week, this one-pot vegetarian soup is a timeless classic that never disappoints. Keywords: Vegetarian Tuscan Ribollita, hearty Italian soup, cannellini bean soup, kale and bread soup, one-pot vegetarian recipes, rustic comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup canned crushed tomatoes
• 6 cups vegetable broth
• 2 cups canned cannellini beans, drained and rinsed
• 4 cups kale, stemmed and roughly chopped
• 3 cups day-old rustic bread, torn into chunks
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.25 cup Parmesan cheese, grated (optional, for serving)
• 2 tablespoons extra virgin olive oil (for drizzling)

Directions

Step 1

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

Step 2

Add the chopped onion, diced carrot, and diced celery to the pot. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the tomato paste to the pot and stir well for about 1 minute to evenly coat the vegetables.

Step 5

Stir in the crushed tomatoes and let cook for 2 more minutes.

Step 6

Pour in the vegetable broth and add the cannellini beans, kale, day-old bread, thyme, rosemary, and bay leaf. Stir to combine.

Step 7

Season with salt and black pepper. Bring the soup to a boil.

Step 8

Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to help break down the bread and thicken the soup.

Step 9

Remove the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with grated Parmesan (if using) and a drizzle of extra virgin olive oil.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(3571.6g)

Amount per serving	% Daily Value*
Calories	3862.9

Total Fat 111.1g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 8.3g
Cholesterol 35.7mg	0%
Sodium 11299.3mg	0%
Total Carbohydrate 584.6g	0%
Dietary Fiber 70.2g	0%
Total Sugars 57.6g
Protein 144.3g	0%

Vitamin D 23.8IU	0%
Calcium 1706.4mg	0%
Iron 37.3mg	0%
Potassium 7536.5mg	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: 25.5%

Protein: 14.7%

Carbs: 59.7%