Ribollita Soup

Ribollita Soup

Comforting and filling without the meat.
Comforting and filling without the meat.

This is hands down one of my favorite soups to make when I want something that feels really comforting and filling without the meat. Perfect for 'Meatless Mondays'.


2 tablespoons extra-virgin olive oil, plus some to serve
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
1/8 to 1/4 teaspoons dried red pepper flakes
JF Universal Salt to taste
1 tablespoon tomato paste
1 bunch Tuscan kale, chopped
1 can (14 1/2 ounces) diced tomatoes
4 cups low sodium vegetable or chicken stock
4 to 5 sprigs fresh thyme
1 bay leaf
1 Parmesan rind
1 can (15 1/2 ounces) cannellini beans, rinsed and drained plus one extra can of white of white beans if going gluten- free
2 cups cubed, day old or stale gluten free bread (optional)
2 tablespoons grated Parmigiano-Reggiano cheese


Heat the olive oil in pan over medium heat.

Add the onion, carrot, celery, garlic, and dried red pepper flakes and cook 7 to 8 minutes, stirring occasionally, until partially softened.

Season the vegetables with salt and pepper.

Add the tomato paste and cook another 1 to 2 minutes.

Stir in the kale and cook until it starts to wilt, 3 to 4 minutes.

Add the diced tomatoes, stock, thyme, bay leaf, and Parmesan rind and bring to a simmer.

Pour about 1/4 of the cannellini beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste.

Pour the paste and the remaining whole beans into the soup and stir to combine. The mashed beans will help to thicken the soup as it cooks.

Simmer the soup with the lid slightly ajar, about 25 minutes, until the vegetables are softened but still al dente.

Add the gluten-free bread and simmer, for an additional 5 to 7 minutes. The bread will start to dissolve into the soup and thicken it further. You can also leave out the bread its just as good a bit thinner. My recommendation is to skip the bread entirely, and mash an extra 1/2 - 1 cup of white beans to thicken the soup, just make sure to adjust the seasoning accordingly if adding the beans.

Before serving, remove the thyme sprigs, bay leaf, and Parmesan rind.

Adjust seasoning with salt and pepper.

Spoon the Ribollita into bowls and top with Parmesan cheese and a drizzle of good quality olive oil. It's amazing served with gluten free garlic croutons

Recipe adapted from Food52

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