Ribollita

Ribollita is a hearty Tuscan soup made with rustic bread, seasonal vegetables, and beans, perfect for a comforting vegan lunch. This dish is not only rich in flavor but also packed with nutrients, making it a satisfying meal for any time of the year.

Ingredients

• Extra virgin olive oil - 2 tablespoons
• Yellow onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Swiss chard or kale - 150 grams, chopped
• Canned diced tomatoes - 400 grams
• Cannellini beans - 240 grams, drained and rinsed
• Vegetable broth - 500 ml
• Stale bread (preferably rustic) - 100 grams, torn into pieces
• Fresh rosemary - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Balsamic vinegar - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Add the minced garlic and zucchini to the pot and cook for another 3 minutes, stirring frequently.
3. Stir in the chopped Swiss chard or kale, diced tomatoes, cannellini beans, vegetable broth, and chopped rosemary. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally. Season with salt and black pepper to taste.
5. Add the torn stale bread to the pot, stirring to combine. Allow the soup to cook for an additional 5 minutes until the bread has absorbed some of the liquid and the soup thickens.
6. Remove from heat and stir in the balsamic vinegar. Let it sit for a few minutes before serving to meld the flavors.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from various vegetables.

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