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ribollita-stew-recipe

Ribollita Stew Recipe

A hearty and traditional Tuscan soup made with bread and vegetables.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 250 kcal

Equipment

  • Large pot

Ingredients:  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 can diced tomatoes (14.5 oz)
  • 1 can cannellini beans, drained and rinsed (15 oz)
  • 4 cups vegetable broth
  • 2 cups chopped kale
  • 2 cups cubed stale bread
  • Salt and pepper to taste

Instructions: 

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 10 minutes.
  • Add garlic and red pepper flakes. Cook for another minute.
  • Stir in diced tomatoes, cannellini beans, and vegetable broth. Bring to a boil.
  • Reduce heat and simmer for 30 minutes.
  • Add kale and bread cubes. Cook for another 10 minutes.
  • Season with salt and pepper to taste.

Notes:

Ribollita is a great way to use up stale bread and leftover vegetables.

Nutrition value:

Calories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Keywords:

Keyword Soup, Vegetarian
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