Vegan Ribollita

Warm, hearty, and bursting with rustic Italian flavors, this Vegan Ribollita is the ultimate comfort food for chilly nights. This traditional Tuscan soup is given a plant-based twist, combining tender kale, creamy cannellini beans, and nutrient-packed vegetables like carrots, celery, and onions, all simmered in a fragrant broth infused with fresh thyme and garlic. A generous helping of stale bread thickens the soup into a satisfying, stew-like consistency, while a splash of lemon juice and fresh parsley add a bright, zesty finish. Perfectly wholesome and naturally vegan, this one-pot wonder is easy to prepare, freezer-friendly, and guaranteed to please both vegans and omnivores alike. Pair it with a side of crusty bread for an exceptionally cozy meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion
• 2 medium carrot
• 2 medium celery stalks
• 4 pieces garlic cloves
• 4 cups kale
• 1 14-ounce can canned diced tomatoes with juice
• 2 14-ounce cans cannellini beans
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 4 cups stale bread
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Chop the onion, carrots, and celery. Add them to the pot and cook for approximately 10 minutes until they are softened, stirring occasionally.

Step 3

Mince the garlic and add it to the pot. Cook for an additional 2 minutes, stirring frequently to avoid burning.

Step 4

De-stem and chop the kale into bite-sized pieces. Drain and rinse the cannellini beans.

Step 5

Add the kale, diced tomatoes with juice, cannellini beans, vegetable broth, bay leaf, thyme, salt, and pepper to the pot. Stir to combine.

Step 6

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

Step 7

Tear the stale bread into bite-sized pieces, then stir them into the soup.

Step 8

Continue to simmer the soup for another 20 minutes or until the bread is fully soaked and the soup thickens.

Step 9

Remove the bay leaf from the soup.

Step 10

Chop the fresh parsley and stir it into the soup along with the lemon juice just before serving.

Step 11

Ladle the ribollita into bowls and serve hot.

Nutrition Facts

Serving size	(4054.5g)

Amount per serving	% Daily Value*
Calories	4304.5

Total Fat 87.8g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 8.9g
Cholesterol 0mg	0%
Sodium 14442.6mg	0%
Total Carbohydrate 715.4g	0%
Dietary Fiber 82.8g	0%
Total Sugars 90.5g
Protein 164.3g	0%

Vitamin D 0IU	0%
Calcium 2278.5mg	0%
Iron 59.3mg	0%
Potassium 7643.1mg	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: 18.3%

Protein: 15.3%

Carbs: 66.4%