Ribollita Toscana

Ribollita Toscana is a hearty, traditional Tuscan soup made with leftover bread and seasonal vegetables, creating a delicious and filling vegan dish. Packed with flavors and nutrients, this comforting meal is perfect for a cozy lunch.

Ingredients

• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Kale - 100 grams, chopped
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 ml
• Cannellini beans - 200 grams, drained and rinsed
• Stale whole grain bread - 100 grams, torn into pieces
• Bay leaf - 1
• Fresh thyme - 1 teaspoon, or 1/2 teaspoon dried
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced carrot, celery, and onion, and sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic and diced zucchini, cooking for another 2-3 minutes until fragrant.
3. Add the chopped kale, canned diced tomatoes, vegetable broth, cannellini beans, bay leaf, and thyme. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally.
5. Remove the bay leaf and add the torn stale bread into the soup. Stir well and cook for an additional 5-10 minutes until the bread has softened and thickened the soup.
6. Season with salt and black pepper to taste. Serve hot, drizzled with a bit of olive oil if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from the variety of vegetables.

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