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It is truly a brilliant warm-your-belly meatless dinner that's meant to use up what you have on hand. Sort and rinse the beans before placing them in a large pot with the water. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat.

To begin with this recipe, we have to prepare a few ingredients. You can cook ribollita (italian vegetable soup) 🇮🇹 using 24 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ribollita (Italian Vegetable Soup) 🇮🇹:

1. Prepare 4 cups chicken stock (I use low sodium stock)
2. Take 2 cans diced tomatoes (28 oz each)
3. Prepare 2 medium sized sweet onions, cut into 3/4” chunks
4. Get 3-4 stalks Celery, cut into 1/2” thick slices. Use the leaves, too
5. Prepare 3 Carrots, cut into 1/2” thick slices
6. Prepare 3 medium-sized Potatoes, cut into 3/4” cubes (or you can use a combination of potatoes and parsnips)
7. Take 3 inches Leek, thinly sliced
8. Take 2 small zucchini, cut into slices ~1/2” thick, then cut each slice in half
9. Prepare 2 small yellow squash, cut into slices ~1/2” thick, then cut each slice in half
10. Take 5-6 cloves garlic, chopped (or cut to your personal taste)
11. Take 1/2 of a green Cabbage, sliced thinly
12. Prepare Fresh thyme or sage (or both, if you like). I used 6 leaves of sage and about 8 sprigs of thyme
13. Get 1-2 teaspoons dried Oregano
14. Get Parsley (I used about 1/3 cup, chopped, but add however much you like)
15. Make ready ~6 leaves of Swiss chard (or kale, if you prefer), coarsely chopped
16. Prepare 5-6 handfuls Spinach (or however much you like)
17. Prepare 2 cans cannellini beans (14.5 oz each), drained and rinsed
18. Take Salt and pepper to taste
19. Take Tuscan or Italian bread (ideally day old, or slightly stale), cut into large chunks, then lightly toasted
20. Get Water as needed to thin the soup slightly as it cooks
21. Take 1/2 cup red wine (optional)
22. Take Olive oil and butter (for sautéing)
23. Make ready Good quality olive oil for drizzling on the soup, if desired
24. Make ready Parmesan cheese for topping, if desired

Add crushed tomatoes and stir, scraping the bottom of the pan. Add the spinach, beans, herbs, stock, and Parmesan rind. Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. The dish gets even better with reheating, so ensure you make plenty to enjoy the next day.

Steps to make Ribollita (Italian Vegetable Soup) 🇮🇹:

1. Step 1 Cut and chop all the vegetables. This is the most time-intensive, hands-on part of the recipe. Drain and rinse the canned beans.
2. Step 2 Start by sautéing the onions, celery, carrots, and leeks. I use a combination of olive oil and butter for sautéing. Once the veggies slightly soften, dump them into a big pot.
3. Step 3 Sauté the zucchini and yellow squash the same way. Add the garlic and sauté for one more minute before dumping them in the pot. I sautéed the potatoes and parsnips until they were very lightly browned before transferring them to the pot.
4. Step 4 Add the broth, canned tomatoes, cabbage, oregano, parsley, thyme, and sage, then cover and bring to a boil. Reduce heat and allow to simmer for 45 minutes to an hour.
5. Step 5 Meanwhile, cut about 4 or 5 thick slices of the bread and chop it into thick chunks. Lightly toast it.
6. Step 6 Add the spinach, Swiss chard, the beans, and (if desired) the red wine to the soup and stir well. Cover and cook until the greens wilt.
7. Step 7 Add the toasted bread, then stir to incorporate it. The soup will be very thick. You can add water if you would like to thin it a little, but it’s supposed to be quite thick.
8. Step 8 Taste the soup and season it as needed. (Without added salt, I find this soup to be a little bland.)
9. Step 9 When serving, you can top with good quality olive oil and/or grated Parmesan cheese.
10. Step 10 Notes: 🥕 This soup is definitely a grab bag of vegetables! If you like a specific vegetable, throw it in! In the past, I’ve swapped in parsnips, sweet potatoes, and kidney beans for other ingredients. 🥕. If you’re vegetarian, use vegetable broth instead of chicken broth. Alternatively, you can use beef broth in place of some or all of the chicken broth.
11. Ready to serve and ENJOY!

Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. The dish gets even better with reheating, so ensure you make plenty to enjoy the next day. Add the onions, garlic, red pepper flakes and half of the carrots, celery and fennel. Ribollita is a hearty and healthy Tuscan soup made by adding bread to vegetable soup. It's an irresistibly delicious recipe that has been around for centuries.

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