chunky soup topped with cheese

Ribollita Soup

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 tablespoons extra-virgin olive oil, plus some to serve
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, thinly sliced
  • 1/8 to 1/4 teaspoons dried red pepper flakes
  • Salt and pepper
  • 1 tablespoon tomato paste
  • 1 bunch Tuscan kale, chopped
  • 1 can (14 1/2 ounces) diced tomatoes
  • 4 cups low sodium vegetable or chicken stock
  • 4 to 5 sprigs fresh thyme1 bay leaf
  • 1 Parmesan rind
  • 1 can (15 1/2 ounces) cannellini beans, rinsed and drained plus one extra can of white of white beans if going gluten- free
  • 2 cups cubed, day old or stale gluten free bread (optional)2 tablespoons grated Parmigiano-Reggiano cheese


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 the vegetables with 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 1/4 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.

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