Italian Ribollita (Vegetable and Bread Soup) Recipe

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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 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!

—AnniezMom

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Dec 07, 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 through and was a bit overwhelming...not exactly like the one I remember from Tuscany but good!

—LITTLECHILE

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10 Ratings

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Jun 02, 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 is a soup that tastes even better the days after you make it!

—Lbella

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Dec 31, 2007

very tasty, but you have to like bread in your soup! Hearty vegies were nice.

—Connie R.

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Feb 29, 2012

Very good soup. I made it without adding the bread and ate it right after it was done cooking. I will make it again!

—Natalie

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Dec 14, 2010

Fantastic, made a few changes...substituted parsnips for potatoes, turkey broth for water, added garlic, and added red thai chili sauce ( sauce). My family loved it...oh we are doing low carbs so we did without the bread.

—Amy H.

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Jun 17, 2012

Very hearty italian peasant soup, but be advised this recipe makes 6 quarts of soup. The bread adds a nice flavor to a filling soup.

—MelodyW

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Nutrition

Calories
352 kcal
18%

Carbohydrates
68.9 g
22%

Cholesterol
0 mg
0%

Fat
3.9 g
6%

Fiber
14.7 g
59%

Protein
15.1 g
30%

Sodium
624 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Ribollita (Vegetable and Bread Soup)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 352
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 624mg 25 %
** Potassium 1583mg 44 %
Total Carbohydrates 68.9g 22 %
Dietary Fiber 14.7g 59 %
Protein 15.1g 30 %
** Sugars 9.2g
Vitamin A 288 %
Vitamin C 265 %
Calcium 32 %
Iron 60 %
** Thiamin 43 %
** Niacin 48 %
** Vitamin B6 69 %
** Magnesium 48 %
** Folate 115 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.