This ribollita recipe is a hearty Tuscan vegetable stew that’s loaded with veggies and thickened with bread. A vegetarian dinner idea full of flavors!
My first trip abroad to Austria and Italy at the age of 17 changed me. Dedicated to exploring the world, I studied abroad at university in Spain and traveled around Europe with my best friend. Alex and I honeymooned in Italy, vacationed in Paris and Greece, and volunteered in Cambodia. Travel exposes you to so many sights and sights… but the ultimate has always been food for us! Here’s a delicious Italian soup from a travel-inspired cookbook: Green Kitchen Travels. This traditional Tuscan ribollita will seduce you from the first bite! Here’s how to do it.
What is Ribollita?
Ribollita is an Italian vegetable stew traditionally tied with bread B. to use up old crusts. The word means “reboiledin Italian, based on the original method: reheating leftover minestrone or vegetable soup with stale bread. It can include many different vegetables, but usually includes kidney beans and Tuscan cabbage. And always, always: bread!
It might seem like a simple stew, but honestly, we were blown away by the taste of this ribollita. It is gently simmered so that the flavors combine perfectly. Crunchy cubes of bread look almost like dumplings when dipped in the flavorful broth. I had to pause between spoons to tell Alex how much I loved it.
What kind of bread to use
The most important thing when preparing Ribollita: the bread! Traditionally, it was made from stale bread from days before. Since Alex and I bake bread regularly, we always end up with rock-hard pieces of bread. But you don’t need it for this recipe! Just use quality artisanal bread from the store. If you want to bake your own bread, we recommend the following bread recipes:
- Easy No-Knead Bread Our easiest artisanal bread! It’s easy to make and has a crunchy exterior and soft interior.
- Artisan Bread This bread has an incredibly strong taste! It’s beautiful and like a simple version of sourdough.
- Best Sourdough Bread This is project specific, but the taste of this bread is unbelievable. We have a video tutorial and a downloadable checklist!
What to serve with Ribollita
This ribollita is a delicious plant-based dinner recipe perfect for company or a night out! What serve at his side? Here are a few ideas:
About the book: Green Kitchen Travels
There is something about travel that is addictive: meeting new people, learning new things, tasting exotic flavors, the thrill of adventure. If you’re a travel enthusiast, the new Green Kitchen Travels cookbook might be for you.
Vegetarian bloggers David Frenkiel and Luise Vindahl of Green Kitchen Stories have spent a year of their lives traveling the world with their 7-month-old. The photos and recipes are out of this world! If, like us, you read cookbooks like picture books, you’ll love flipping through the awesome snaps and flavor ideas (like this ribollita!).
Get the book! Green Kitchen Travels by David Frenkiel and Luise Vindahl
This Ribollita recipe is…
Vegetarian, vegan, plant-based and dairy-free (no parmesan topping).
The description
This ribollita recipe is a hearty Tuscan vegetable stew that’s loaded with veggies and thickened with bread. A vegan and vegetarian dinner idea full of flavors!
- 1 Onion
- 2 carrots
- 1 zucchini
- 1 tomato
- 4 Garlic cloves
- 1 Tuscan cabbage
- 1 a handful of parsley
- 2 tablespoons olive oil
- 1 Pinch of red pepper flakes
- ten sage leaves
- 15– ounce can of cannellini beans (or 1½ cups cooked)
- 1 pint vegetable soup
- Kosher salt and freshly ground pepper
- Multigrain or wholemeal bread made from sourdough
- parmesan cheese (optional)
- Chop the onion. Peel and dice the carrot and zucchini. Dice the tomato. Chop the garlic. Roughly chop the kale. Remove parsley leaves.
- In a large pot or saucepan, heat the olive oil. Add the onion, garlic, carrots, red pepper flakes, and sage and cook over low heat until tender but not browned, 20 minutes. Add the parsley, tomato and zucchini and cook for a few minutes.
- Add kale and beans (drained if canned) and cover with vegetable broth. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste with kosher salt and freshly ground black pepper.
- Cut the bread into cubes. To serve, arrange the bread cubes in the soup and drizzle with shaved parmesan and a little olive oil.
- Category: main course
- Method: Cook
- Kitchen: Italian
Keywords: Ribollita, Italian Soup, Tuscan Vegetable Stew, Vegetable Soup, Ribollita Recipe, Vegetarian Soup, Vegan Soup, Italian Soup
More Italian vegan and vegetarian recipes
We love Italian vegan and Italian vegetarian recipes! Ribollita aside, here are some of our favorites:
Last update: April 2020
