A hearty Tuscan soup with buttery beans and a selection of vegetables. This soup is creamy and filling while keeping it vegetarian and vegan.
Diet Low Fat, Vegetarian
Keyword Hearty Vegetable Soup, Ribollita
Prep Time 10minutes
Cook Time 1hour
2Onions, Medium sized
1Medium Fennel Bulbtrimmed and sliced
2CTomatoeschopped (Optional, I prefer to leave this out)
3CCannelini BeansCooked (Notes)
2CCubed Crusty Breadpreferably toasted
Salt / Pepper To taste
Crushed red pepper To Taste
Extra Virgin Olive Oil
Prep the Veggies
Chop the onions, peel and dice the carrots, dice the celery sticks, slice the zucchini into ¼ inch thick pieces, clean and slice the celery root into thin slices. Roughly chop the kale after removing the ribs and stem.
Heat oil in a large saucepan. Add the chopped onions and garlic. If planning to make the soup spicy add 1 to 2 tsp of crushed red pepper at this time and cook for 30 seconds. Add the carrots, celery, and fennel in batches stirring in between. Cook for a few minutes and add the sliced zucchini.
Add the tomatoes (if using), and vegetable stock. Bring to a slow boil and add the cooked beans and kale. Cover and simmer over low heat for 30 to 40 minutes. Turn off the heat.
Before serving bring the soup back to a boil and add the toasted bread. Keep the heat on low and let the bread soak for 5 minutes. Turn off the heat and serve hot.
Line the serving bowls with more crusty bread (optional) and ladle the soup on top. Top off with a tablespoon of Pesto / grated parmesan or simply a drizzle of olive oil.
Any stock will work in this recipe, when stock is not available use water. You can substitute other beans in the recipe.
1 cup dried beans will yield 3 C cooked beans. Use the extra bean liquid to bring more richness to the soup.
3 cups of cooked beans are roughly equal to 2 standard cans of cooked beans. Drain and rinse the beans or use the bean liquid depending on the brand.
If using uncooked beans add the beans before adding other vegetables like zucchini or kale. Make sure that there is enough liquid to cover the beans by at least 2 inches. Bring to boil and cook on low for 30 minutes or until the beans are cooked thoroughly.
Other vegetables to add - cabbage, radish, spinach, collard greens, potatoes