Ribollita Soup

Ribollita Soup

Comforting and filling without the meat. This is hands down one of my favorite soups to make when I want something that feels really comforting and filling without the meat. Perfect for 'Meatless Mondays'.


2 Tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, sliced thin
-¼ tsp dried red pepper flakes
Fresh cracked black pepper, to taste
JF Universal Salt, to taste
1 Tbsp tomato paste
1 bunch Tuscan kale, chopped
1 can (14.5 oz) diced tomatoes
4 cups low sodium vegetable or chicken stock
5 sprigs fresh thyme
1 bay leaf
1 parmesan rind (sub plant-based parmesan rind)
1 can (15.5oz) cannellini beans, rinsed and drained 
2 cups stale gluten-free bread, cubed (optional; sub grain-free bread)
2 Tbsp parmesan, grated (sub plant-based cheese)


Parmesan cheese, grated (sub plant-based cheese)
Olive oil
Gluten-free garlic croutons (sub grain-free croutons)


Heat the olive oil in pan over medium heat. Add the onion, carrot, celery, garlic, and dried red pepper flakes and cook 7 to 8 minutes, stirring occasionally, until partially softened. Season with JF Universal Salt and pepper.


Add the tomato paste and cook another 1 to 2 minutes. Stir in the kale and cook until it starts to wilt, 3 to 4 minutes. Add the diced tomatoes, stock, thyme, bay leaf, and parmesan rind and bring to a simmer.


Pour about a quarter of the cannellini beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste. Pour this and the remaining whole beans into the soup and stir to combine. The mashed beans will help to thicken the soup as it cooks.


Simmer the soup with the lid slightly ajar, about 25 minutes, until the vegetables are softened but still al dente. Add the grain-free bread and simmer, for an additional 5 to 7 minutes. The bread will start to dissolve into the soup and thicken it further. You can also leave out the bread its just as good a bit thinner. 


Before serving, remove the thyme sprigs, bay leaf, and rind. Adjust seasoning taste. 


Spoon the Ribollita into bowls and top with plant-based cheese and a drizzle of good quality olive oil. It's amazing served with gluten/grain free garlic croutons.


Recipe adapted from Food52.