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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetarian Ribollita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions