Ribollita is also called ‘Tuscan Bean Soup’. It is made with cannellini or white beans, kale, vegetables, and old bread. It is usually prepared with leftover bread. If you have leftover soup and bread mix and reheat it the next day which gives a wonderful flavor.
These are healthy soups with a filling tummy. Pack this soup for lunch or have it as dinner on a cold night.
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Food for the thought
Satisfaction consists in freedom from pain, which is the positive element of life.
Arthur Schopenhauer
Benefits of the ingredients (source)
Cannellini beans: a rich source of fiber, high in protein, and provide a broad range of minerals.
Kale: Its reputation as a superfood loaded with nutrients and antioxidants.
Vegetable stock: It has phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables. Aids in weight loss and is great for detoxing your body.
Video
Steps for preparing Ribollita soup
- In an Instant pot on saute mode add olive oil.
- Add onion and garlic and saute until onions are translucent.
- Combine carrot, celery, and kale and cook until tender stirring occasionally.
- In a blender, puree half of the beans in their liquid along with 1/2 cup of water.
- Add the remaining beans and diced tomatoes with vegetables. Add red chili flakes, thyme, and salt. Cook until fragrant.
- Now add the pureed beans, vegetable stock, or water to the pot and bring to boil on high mode.
- Add the rustic bread and simmer for about 10 minutes until the bread thickens the soup.
- Drizzle olive oil on top and serve with parmesan cheese if using.
Variations
Kale: The kale can be replaced by spinach or any greens.
Vegetable stock: It gives a nice flavor if you don’t have you can ask for water.
Canned tomatoes: Fresh tomatoes can be used. Boil the tomatoes remove the skin and chop them.
Related recipes
- Mushroom Tom Yum Soup
- Moringa soup
- Homemade vegetable stock
- Barley tomato-based soup with beans and veggies
- Vegan Wonton Soup With Tomato
- Creamy butternut squash soup
- Chickpeas and kale soup
- Carrot and fennel soup
- Vegan Miso soup
Questions/Tips
Can I use dry beans instead of canned beans?
Absolutely. For time consumption I have used canned white beans. If using dried beans soak white beans overnight or for 8 hours. Pressure cook for one whistle and simmer for 15 minutes for perfectly cooked white beans.
How to make homemade tomato puree?
Boil 4-5 tomatoes in water until the skin separates. Allow it to cool and chop them for diced tomatoes or grind to a puree. Filter it through the strainer.
What can I use instead of kale?
You can use spinach or any leafy vegetable for kale.
Is vegetable stock necessary for ribollita soup?
Vegetable stock gives a nice flavor to the soup. If you are adding water to the soup you have to add some herbs to enhance the flavor of the soup.
Meal prep/ How to store Ribolllita soup
The soup can be refrigerated for 2-3 days. To freeze for a longer time, after sauteing the vegetables allow them to cool and freeze in a safe container. While ready to eat, add the beans, broth, tomatoes, and bread and heat in an Instant pot for a fresh hearty soup.
Recipe card for Ribollita soup
Ribollita soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 10 cloves garlic chopped
- 1/2 cup celery chopped
- 2 carrots diced
- 2 cups kale ribs chopped
- 1 can white beans/canellini beans
- 1 can diced tomatoes
- 4 cups vegetable stock
- 2 tsp red chili flakes
- 1/2 tsp thyme
- 2 cups whole wheat rustic bread
- salt to taste
Instructions
- In an Instant pot on saute mode add olive oil.
- Add onion and garlic and saute until onions are translucent.
- Combine carrot, celery, kale and cook until tender stirring occassionaly.
- In a blender, puree half of the beans in their liquid along with 1/2 cup water.
- Add the remaining beans, diced tomatoes with vegetables. Add red chili flakes, thyme, and salt. Cook until fragrant.
- Now add the pureed beans, vegetable stock or water to the pot and bring to boil on high mode.
- Add the rustic bread and simmer for about 10 minutes until the v=bread thickens the soup.
- Drizzle olive oil on top and serve with parmesan cheese if using.