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Ribollita with White Beans and Kale

Ribollita with White Beans and Kale

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:

  • Help detoxify the body from chemicals present in tobacco smoke and automotive exhaust, which can be irritating and carcinogenic. 
  • Provide a solid energy flow without triggering spikes in sugar level. 
  • Good for weight management. 
  • Help avoid cravings and mood swings. 
  • Participate in lowering the risk of developing heart disease and diabetes. 
  • Promote healthy wrinkle-free skin. 
  • Protect the cells from chronic degenerative diseases.
  • Boost the immune system. 
  • Betters digestive activity.
  • Help manage stress better. 
  • Promote bone health.  

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.

Ingredients
12
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 8
Allergens: Gluten, Olives, Tomatoes

Ingredients

For the ribollita

  • 4 medium carrot (washed and chopped)
  • 4 small celery (chopped)
  • 4 cups crushed tomato
  • 4 tsps extra virgin olive oil
  • 2 cloves garlic (minced)
  • 12 lb kale (stalks removed and coarsely chopped)
  • 1 leek (thinly sliced)
  • 2 medium onion (thinly sliced)
  • 8 cups water
  • 4 cups white beans

For the vegan cheese

  • 8 pieces vegan cheese (sliced or grated)

For the herbs

  • 4 leaves bay leaf
  • 1 tsp black pepper (ground)
  • 12 cup fresh parsley (coarsely chopped)
  • 12 tsp ground nutmeg
  • 2 tsps sea salt

For the baguette

  • 8 slices baguette (torn up)

Directions

  1. Use a big pot and heat up the oil, roast garlic, onion and leek for about 1 minute.
  2. Add kale, carrot and celery and roast for about 5 minutes.
  3. Use an immersion blender and puree half of the beans with some of the water.
  4. Add the crushed tomatoes, herbs and the rest of beans and water and let is simmer for 15 minutes until the vegetables are soft.
  5. Adjust taste and serve in a bowl with torn up bread and swirl in the vegan cheese, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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