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Tuscan Ribollita Soup Recipe
Tuscan ribollita soup is a veggie and protein filled soup perfect for the whole family. It's healthy, delicious and easy to make!
Course
Main Course, Soup
Cuisine
Italian
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
194
kcal
Author
Sophia DeSantis
Ingredients
1 ½
cups
chopped sweet or yellow onion
¾
cup
chopped carrots
¾
cup
chopped celery
3
cloves
garlic
, minced
1- ½
teaspoons
sea salt
½
teaspoon
ground black pepper
Drizzle of your favorite oil or broth for oil free
30
ounces
cannellini beans
, rinsed and drained (2 cans)
15
ounces
diced tomatoes
, 1 can
8
cups
veggie broth
, low sodium if needed
1
sprig fresh rosemary
4
sprigs fresh thyme
1
bunch swiss chard
, 5-6 large leaves
2-3
cups
cubed bread
, from a loaf is best (gluten-free if needed)
¾
cup
chopped red onion
½
cup
vegan parmesan
, optional for topping
US Customary
-
Metric
Instructions
Saute onion, carrot, celery, garlic, salt and pepper over medium heat with oil or broth until onion caramelizes, about 10 minutes.
Add beans, tomatoes, broth, rosemary and thyme.
Bring to a boil, then lower heat to a simmer and cook covered for about 15 minutes.
Take out the rosemary and thyme sprigs.
Add the chard, mix in.
Top with the cubed bread and red onion. Sprinkle with Parmesan if using.
Broil on low for 5 minutes.
Serve!
Notes
You can change up the veggies in here with anything you have laying around or need to use up. Just keep the total amounts about the same!
Nutrition
Calories:
194
kcal
|
Carbohydrates:
40
g
|
Protein:
11
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
910
mg
|
Potassium:
347
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
3334
IU
|
Vitamin C:
15
mg
|
Calcium:
152
mg
|
Iron:
5
mg