Flavorful Tuscan Ribollita for a Hearty Vegan Dinner

February 11, 2019


A tasty stew from Florence that the whole family will love.

Total Time 1 hour 30 minutes
Servings 8 servings
Author Kenneth Landers


  • 3 cups cubed hearty Italian country bread
  • cooking spray
  • 3 tbsp olive oil divided
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tbsp minced garlic
  • 6 cups water divided
  • 6 cups chopped kale
  • 6 cups chopped savory cabbage
  • 4 cups chopped broccoli rabe
  • 2 cups cubed peeled Yukon gold or red potato
  • 1 cup thinly sliced carrot
  • 1 can whole plum tomatoes undrained and chopped
  • 2 cans cannellini beans or other white beans rinsed, drained and divided
  • 3/4 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 1/2 cup shaved or grated Parmigiano-Reggiano cheese


  1. Preheat oven to 375°.

  2. Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.

  3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.

  4. Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.


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