Vegan Ribollita with Cannellini Beans and Winter Greens

A hearty and comforting vegan take on the classic Tuscan Ribollita soup, packed with cannellini beans, seasonal winter greens, and crusty bread for a satisfying and flavorful meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.08/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Soup•Bread

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive oil(Extra virgin olive oil preferred)

£0.25

1mediumYellow onion(Diced)

£0.60

2mediumCarrots(Diced)

£0.20

2Celery stalks(Diced)

£0.30

4clovesGarlic(Minced)

£0.25

28ouncesCanned crushed tomatoes

£1.20

2cansCannellini beans(15 ounces each, drained and rinsed)

£1.50

6cupsVegetable broth(Low sodium preferred)

£1.00

8ouncesKale(Chopped, or other winter greens like cavolo nero or chard)

£0.90

6slicesCrusty bread(Day-old bread is best)

£1.50

1teaspoonDried oregano

£0.10

1teaspoonDried basil

£0.10

1teaspoonSalt(To taste)

£0.01

0.5teaspoonBlack pepper(To taste)

£0.05

0.3teaspoonRed pepper flakes(Optional, for a little heat)

£0.05

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

Total Cost

£8.31

£2.08 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add the garlic, oregano, basil and red pepper flakes (if using) and cook for another minute until fragrant.
3.
Stir in the crushed tomatoes, cannellini beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4.
Add the kale (or other winter greens) and cook until wilted and tender, about 5 minutes.
5.
Tear the crusty bread into bite-sized pieces and stir it into the soup. Simmer for another 5 minutes, or until the bread has softened and thickened the soup.
6.
Season with salt and pepper to taste. Ladle the ribollita into bowls, garnish with fresh parsley, and serve warm.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

95g

37% of RDA

Fat

22g

31% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

18 g

20% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a thicker soup, mash some of the cannellini beans with a fork before adding them to the pot.

Day-old bread works best in ribollita because it absorbs the broth without becoming too mushy.

Ribollita tastes even better the next day, as the flavors have time to meld together. It can be stored in the refrigerator for up to 3 days.

Feel free to add other vegetables, such as potatoes, zucchini, or Swiss chard, to customize the soup to your liking.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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