Italian Ribollita (Vegetable and Bread Soup)

Italian Ribollita (Vegetable and Bread Soup)

9 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    10 h 15 m
Recipe by  TINATED

“This hearty bread and vegetable soup is served 're-boiled,' as its Italian name indicates.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
  2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
  3. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
  4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

Share It

Reviews (9)

Rate This Recipe
AnniezMom
15

AnniezMom

I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen!

LITTLECHILE
11

LITTLECHILE

I found this made alot of soup so have lots of friends over and it does get better with age. The only thing I didn't like and it may have been something I did wrong but the bread was not soaked through and was a bit overwhelming...not exactly like the one I remember from Tuscany but good!

Lbella
10

Lbella

This was an easy and healthy soup to make for my family. I followed the recipe as written with a few on hand-ingredient changes(frozen sliced zucchini/1 can fire-roasted tomatoes/No Swiss Chard). This is a soup that tastes even better the days after you make it!

More Reviews

Similar Recipes

Black Bean Vegetable Soup
(766)

Black Bean Vegetable Soup

Spinach and Leek White Bean Soup
(316)

Spinach and Leek White Bean Soup

Homemade Wonton Soup
(171)

Homemade Wonton Soup

Savory Kale, Cannellini Bean, and Potato Soup
(120)

Savory Kale, Cannellini Bean, and Potato Soup

Ruth's Red Lentil and Potato Soup
(82)

Ruth's Red Lentil and Potato Soup

Tuscan Chard and Cannellini Bean Soup
(23)

Tuscan Chard and Cannellini Bean Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 68.9 g
  • 22%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Black Bean Vegetable Soup

>

next recipe:

Spinach and Leek White Bean Soup