Vegetarian Ribollita Recipe

Name: Vegetarian Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, extra-virgin plus more for drizzling; 2 1/2 cups onions diced, about 1 medium; 3/4 cup celery about 1 rib, sliced; 1 1/4 cups zucchini diced, about 1 medium; ⅓ cup carrots peeled and diced, about 2 each; 3 cloves garlic chopped; 1 each rosemary sprigs fresh; 1 x kosher salt; 1 x black pepper freshly ground to taste; 7 1/2 cups cabbage cleaned and coarsely chopped or shredded, about 1 head; 15 ounces tomatoes, canned with juice diced; 1/2 cup basil leaves, chopped; 1 teaspoon marjoram dried; 15 ounces beans cannellini, canned; 10 cups stock vegetable; 4 cups sourdough bread cubed, about 1/2 loaf; 3 cups baby spinach leaves; 1/2 cup romano cheese

Servings: persons

1/4 cup olive oil, extra-virgin plus more for drizzling
2 1/2 cups onions diced, about 1 medium
3/4 cup celery about 1 rib, sliced
1 1/4 cups zucchini diced, about 1 medium
⅓ cup carrots peeled and diced, about 2 each
3 cloves garlic chopped
1 each rosemary sprigs fresh
1 x kosher salt
1 x black pepper freshly ground to taste
7 1/2 cups cabbage cleaned and coarsely chopped or shredded, about 1 head
15 ounces tomatoes, canned with juice diced
1/2 cup basil leaves, chopped
1 teaspoon marjoram dried
15 ounces beans cannellini, canned
10 cups stock vegetable
4 cups sourdough bread cubed, about 1/2 loaf
3 cups baby spinach leaves
1/2 cup romano cheese

1
In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat.
2
Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper.
3
Cook until the vegetables are soft and juicy, about 10 minutes.
4
Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper.
5
Cook until cabbage is just tender, about 10 minutes.
6
Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
7
Remove the rosemary sprig.
8
Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more.
9
Season with salt and pepper.
10
Ladle soup into warm bowls.
11
Top with cheese and a little drizzle extra-virgin olive oil.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup olive oil, extra-virgin plus more for drizzling, 2 1/2 cups onions diced, about 1 medium, 3/4 cup celery about 1 rib, sliced, 1 1/4 cups zucchini diced, about 1 medium, and more.

Yes, Vegetarian Ribollita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Ribollita

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