Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Even though we are a bit sad summer is nearly over, we are happy autumn is the season that follows. Only cosy sweaters and heartwarming soups like the ribollita we are making today could fill the void left from all the long sunny days.
Ribollita is the perfect recipe to get our soup game started. Not only is it super heartwarming and easy to make, it is one of those recipes that won't have you go out of your way to make it happen. And, it's all about practicality here at vegan.io.
Which, is one of the many reasons I wanted to share this recipe with you. To show how inexpensive and easy it can be to have a healthy vegan lifestyle. We are debunking the idea that in order to be well nourished you'll have to break the bank or that your meals are doomed to be flavourless or extremely complicated to make.
When I think of ribollita I think of vegetable broth, but this Italian soup is more like a thick minestrone. It's made with vegetables, herbs and spices, day-old bread, beans and cheese, although there's no proper recipe to follow.
The reason there's no real recipe is that it's usually made with whatever vegetables people have available or simply veggie scraps from other meals. The vegetables are made into a stock by simply reboiling them, hence the name (ribollita stands for reboiling in Italian), then the rest of the ingredients go in the same pot.
Both the veggies and the beans can be switched for different kinds. It's usually made with beans that have a less potent flavour but there's no rule. We are using white beans because they are really easy to get pretty much anywhere in the world and because of the crazy amount of benefits they have.
A few weeks ago, I made a Cauliflower with White Beans and Tomato Sauce recipe that, as the name suggests, is also made with white beans. I did some research and I learned how incredibly nutritious white beans really are.
They are filling and loaded with antioxidants, fibre and a great protein-plant based source. Some of its benefits are:
I could keep going but you get the idea. So not only are you getting all these benefits from this delicious soup, but you also need to add what the veggies bring to the table. And with only 370kcal you'll be packing around 18g of protein.
It's a super heartwarming dish that you'll be wanting to make by the bucket this fall season.
For the ribollita
For the vegan cheese
For the herbs
For the baguette
|Amount Per Serving|
|Calories 370||From Fat 58|
|% Daily Value*|
|Total Fat 6g||9.84%|
|Saturated Fat 1g||3.84%|
|Trans Fat 0g|
|Total Carbohydrate 66g||22.1%|
|Dietry Fiber 13g||50.71%|
|Vitamin A 8736.13IU||174.72%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.51mg||25.57%|
|Vitamin C 55.91mg||93.19%|
|Vitamin D 0IU||0%|
|Vitamin E 3.73mg||12.42%|
|Vitamin K1 286.63µg||358.29%|
|Pantothenic acid 0.78mg||7.82%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.