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Ribollita Soup For Dinner

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A hearty and rustic Italian vegetable and bread soup made with beans, greens, and simple pantry staples, creating a thick and deeply comforting meal that tastes even better the next day.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14–15 ounces) diced tomatoes
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups chopped kale or Swiss chard
  • 2 cups day-old rustic bread, torn into pieces
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic, thyme, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Add diced tomatoes, cannellini beans, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
  5. Stir in chopped kale or Swiss chard and cook for about 5 minutes until wilted.
  6. Add torn bread pieces to the pot and stir well. Simmer for 10–15 minutes, stirring occasionally, until thickened.
  7. Taste and adjust seasoning as needed. Serve warm, topped with grated Parmesan if desired.

Notes

  • Lightly toast fresh bread if not using day-old bread to help maintain texture.
  • Add zucchini or potatoes for extra heartiness.
  • Drizzle extra olive oil over each serving for richer flavor.
  • Omit Parmesan for a vegan version.
  • Add extra broth when reheating if the soup becomes too thick.

Nutrition

Find it online: https://cookedbymaya.com/ribollita-soup-for-dinner/