Italian Ribollita (Vegetable and Bread Soup)

7 Reviews

Prep: 45 min
Cook: 1 hr 30 min
Ready In: 10 hr 15 min

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

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Metric US

Original recipe yields 8 servings

Directions

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.
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.
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.
To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

Nutrition

Amount Per Serving (8 total)

Calories
352 cal
18%

Fat
3.9 g
6%

Carbs
68.9 g
22%

Based on a 2,000 calorie diet

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Reviews (7)

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AnniezMom

Oct. 29, 2009

"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 ..." See morewould 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

Dec. 7, 2007

"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 throu..." See moregh and was a bit overwhelming...not exactly like the one I remember from Tuscany but good!"

Lbella

Jun. 2, 2011

"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..." See more is a soup that tastes even better the days after you make it!"

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