Spring Cleaning Ribollita
Spring Cleaning Ribollita is a hearty Italian soup that transforms leftover bread and fresh vegetables into a soul-warming dish. Packed with vibrant flavors from kale, carrots, and savory beans, this ribollita is perfect for chilly evenings. Each bowl offers comforting satisfaction, making it an ideal choice for family gatherings or cozy nights in. Enjoy the delightful aroma as it simmers on the stove, inviting everyone to the table for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 4 cups stale crusty bread, torn into pieces
- 2 cups kale or Swiss chard, chopped
- 1 cup carrots, diced
- 1 (28 oz) can whole peeled tomatoes
- 1 (15 oz) can white beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until fragrant and translucent (about 5 minutes).
- Stir in diced carrots and chopped kale; sauté for another 5 minutes until slightly softened.
- Pour in crushed tomatoes and vegetable broth; stir well to combine.
- Gently fold in white beans and torn bread pieces. Simmer on low heat for 15-20 minutes until thickened.
- Season with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to customize with different greens or add leftover meats for protein. A splash of vinegar before serving can brighten flavors. Leftovers can be stored in an airtight container for up to three days.