Italian Ribollita (Vegetable and Bread Soup)

Italian Ribollita (Vegetable and Bread Soup)

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

10 h 15 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 15 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

This made a whole lotta soup! I followed steps 1&2 to a tee and found it a bit bland so I used 1 cup finely chopped stewed tomatoes and 3 tbsp tomato paste in total. I tore the bread into pieces...

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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 s...

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...

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)...

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

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

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.

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...

The classic version of La Ribollita. I actually made this in the slow cooker for 4 hours on high after sauteing the veggies as instructed. I then let it sit overnight in the fridge as required...

This made a whole lotta soup! I followed steps 1&2 to a tee and found it a bit bland so I used 1 cup finely chopped stewed tomatoes and 3 tbsp tomato paste in total. I tore the bread into pieces...

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