Vegetarian Ribollita Recipe

This vegetarian ribollita is a hearty and flavorful Italian soup, packed with vegetables, beans, and rustic bread. It's a perfect dish for a cozy night in or to impress your dinner guests with a taste of Tuscany. The soup is thickened with bread and is traditionally made with leftover minestrone soup.

Ingredients

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of cannellini beans, drained and rinsed
• 4 cups of vegetable broth
• 2 cups of kale, chopped
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 4 cups of stale bread, torn into pieces
• Grated Parmesan cheese, for serving

Directions

1. In a large pot, heat some oil over medium heat and sauté the onion, carrots, and celery until softened.
2. Add the garlic, diced tomatoes, cannellini beans, vegetable broth, kale, thyme, oregano, bay leaf, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
4. Add the stale bread pieces and let them soak up the liquid until the soup thickens.
5. Serve the ribollita hot, topped with grated Parmesan cheese.

Interesting Facts