Italian Ribollita (Vegetable and Bread Soup)

A hearty mix of carrots, onion, potatoes, zucchini, cannelini beans, zucchini, leeks, Swiss chard, kale, and Savoy cabbage layered with bread, this Italian-inspired soup makes the perfect winter or rainy day meal.

/img/placeholder.gif?aHR0cDovL2k1OTYucGhvdG9idWNrZXQuY29tL2FsYnVtcy90dDQ1L2dldGZyYW5rLzA1MzExMC9zb3VwLmpwZw==Prep Time:      45 Min
Cook Time:     1 Hr 30 Min
Ready In:       10 Hrs 15 Min
Original Recipe Yield 8 servings
 
Ingredients

    * 1 tablespoon olive oil
    * 1 large red onion, diced
    * 2 carrots, diced
    * 1 stalk celery, diced
    * 4 potatoes, diced
    * 10 (5 inch) zucchini, diced
    * 1 leek, sliced
    * 1 quart hot water
    * 1 bunch Swiss chard, chopped
    * 1 head Savoy cabbage, quartered, cored and shredded
    * 1 bunch kale, shredded
    * 2 (15.5 ounce) cans cannellini beans, drained and rinsed
    * salt and ground black pepper to taste
    * 3 tablespoons tomato puree
    * 8 slices day-old bread

Directions

   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.

Nutritional Information open nutritional information


Amount Per Serving 

Calories: 352

Total Fat: 3.9g

Cholesterol: 0mg

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

 

Source: http://allrecipes.com//Recipe/italian-ribollita-vegetable-and-bread-soup/Detail.aspx

 
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  • barnes10 says
    With the weather being so crap lately this article made he hungry for soup!
  • Alex says
    Epic vegetable soup is epic
  • New Member says
    nothing beats a big bowl of hot soup with some fresh bread!just made a chicken soup lastnight, 16 hours in the slow cooker and it was amazing;
  • I will definitely try this soup...I have been preparing and eating a lot of soup lately to try to avoid saturated fat and get more fibre into me...especially important since I need to lower my cholesterol ;)

    I made some delicious leek and potato soup last week using a can of low fat evaporated milk to make it creamy...which is a really good low fat tip for anyone else out there who wants to make creamy soups but without the fat of real cream ;) It works really well...

    Plus I have started using good old fashioned dry "soup mix" in my soups, which is basically a mix of lentils, barley and split peas...and it makes the soup really filling and full of good fibre...plus it's really cheap to buy ;)
  • Angela says
    I have try this soup it is easy to cook and so yummy and my kids love it too. So great for our winter to warm our little babies Tummy ...

    Tonight I am going to cook this again but this time add things to it... My kids all big MEAT EATERS so I am going to put in Bacon pieces BIG CHUNKS.... This would taste LOVELY with this soup at some more yummy flavours to it...

    Thank u Frank All Sume Recipes on here..... Cheers Ang xx

  • Battler says
    I dunno about bread in the soup?! Me thinks it will go all soggy and disgusting.
  • Millie says
    Yum!! I usually shy away from soups, as they don't fill me up but this one sounds as if it would do the trick! This is a perfect healthy yet satisfying lunch or dinner.
  • Kiwi Gas says
    Never mind Italian-inspired, this soup sounds more Russian-inspired - pre Perestroika! I'm all for a winter warmer, but this seems a conconction best enjoyed in the shadow of the Kremlin with large beaker of neat vodka.
  • T says
    Excellent recipe that works! What I love about soups like this is that you can vary it slightly depending on what ingredients you've got and customise it. And it's an awesome way to get your 5+ a day while knowing it's a filling meal at the same time. Choice!
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