Ribollita (Italian Vegetable Soup with Bread)

Ribollita

This is another one of my favorite soups. It is loaded with vegetables. The way I make it is more like a stew than a soup, more veggies than broth. Adjust the amount of broth to your liking. This soup is also nice with a little pasta (like ditalini, pastina, or acini di pepe) added around the same time as the zucchini. If you add pasta,  you don’t necessarily need the bread, but the soup-soaked bread is pretty fantastic.

This recipes makes a lot of soup, so you will have plenty of leftovers. It’s great to have on hand for a quick lunch or as a nutritious and filling start of a meal. It keeps for a week in the fridge and freezes well.

Ribollita (Italian Vegetable Soup with Bread)

1/4 cup olive oil
1 medium onion, chopped
2 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
8 – 10 cups vegetable broth
1 14.5 can of diced tomatoes & their juices
2 large potatoes, peeled and diced (I use Russet)
1 15.5 ounce can cannellini beans, drained and rinsed
1/4 head green cabbage (or savoy), cored and thinly sliced
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 zucchini, diced
kosher salt and black pepper, to taste
Italian bread, sliced

Heat the olive oil in a soup pot over medium heat. Add the onions, carrots, and celery and cook until soft. Add the garlic and cook a minute more.

Add the broth, tomatoes, potatoes, beans, cabbage, thyme, and basil to the soup pot. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat slightly and simmer 15 minutes. Add the zucchini and cook until the zucchini is tender, 5 to 10 minutes. Season to taste with kosher salt and black pepper.

To serve, place a slice of Italian bread in a bowl and ladle soup over bread.

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