Rich, Thick Ribollita (Tuscan Bread Soup)
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Well Seasoned Studio · by Ari Laing

Rich, Thick Ribollita (Tuscan Bread Soup)

NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 39%
CARBS 68G50% OF CAL
16G FIBER39G OTHER13G TOTAL SUGAR
FAT 23G38% OF CAL
3G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Tuscan vegetable soup thickened with stale bread and packed with beans, kale, and aromatics. Rustic Italian comfort food that's naturally vegan.

mainitaliansoupbeansvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • ½ loaf of artisan bread, such as sourdough, ciabatta, or baguette
  • ⅓ cup extra virgin olive oil, (divided)
  • 1 large Vidalia onion, (cut into ½-inch dice)
  • 2 large carrots, (cut into ½-inch dice)
  • 2 celery stalks, (cut into ½-inch dice)
  • Kosher salt
  • 4 cloves of garlic, (finely chopped)
  • 1 (28oz) can whole peeled San Marzano tomatoes
  • 4 cups vegetable broth, (or water)
  • 1 large bunch of lacinato (or Tuscan) kale, (stems removed, leaves roughly chopped into 2-inch pieces)
  • 4 sprigs of rosemary, (tied together with kitchen twine)
  • 2 bay leaves
  • Parmesan rind, (optional, but adds so much flavor!)
  • 2 (15oz) cans of cannellini beans, drained and rinsed
  • 1 Tbsp red wine vinegar
  • High quality extra virgin olive oil, (for serving)
  • Pecorino Romano (or Parmigiano Reggiano, thinly shaved into strips)
  • Flaky sea salt, (for serving)
  • Freshly cracked black pepper
PREP
15M
SODIUM
1453MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.