Vegan Authentic Tuscan Ribollita Soup

Introduction: Transport yourself to the heart of Tuscany with this Vegan Authentic Tuscan Ribollita Soup. Rooted in Italian tradition, this hearty and nourishing soup is a celebration of rustic flavors and wholesome ingredients. Originally born out of the Tuscan peasant tradition, ribollita is a thick and comforting soup that’s made with seasonal vegetables, beans, and stale bread, simmered to perfection in a rich tomato broth. With its robust flavors and satisfying texture, this vegan rendition of ribollita captures the essence of Italian comfort food while honoring the principles of plant-based cuisine.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 bunch kale or Swiss chard, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
  • 2 cups stale bread, torn into small pieces (such as ciabatta or Tuscan bread)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • Red pepper flakes, for added heat (optional)
  • Fresh basil leaves, for garnish (optional)
  • Vegan Parmesan cheese, grated (optional)

Instructions:

  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Add the diced carrots, celery, and zucchini to the pot, and cook for 5-7 minutes, until the vegetables begin to soften.
  4. Stir in the chopped kale or Swiss chard, and cook for another 2-3 minutes, until wilted.
  5. Add the diced tomatoes (with their juices) to the pot, along with the vegetable broth, cooked cannellini beans, dried thyme, dried rosemary, salt, black pepper, and red pepper flakes (if using). Stir to combine.
  6. Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20-25 minutes, allowing the flavors to meld together.
  7. After simmering, stir in the torn stale bread pieces, ensuring they are evenly distributed throughout the soup.
  8. Cover the pot again and let the soup simmer for an additional 10-15 minutes, or until the bread has softened and absorbed some of the liquid, thickening the soup.
  9. Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your taste preferences.
  10. Once the soup is ready, ladle it into bowls and garnish with fresh basil leaves and grated vegan Parmesan cheese, if desired.
  11. Serve the Vegan Authentic Tuscan Ribollita Soup hot, alongside crusty bread for dipping, and enjoy the comforting flavors of Tuscany in every spoonful.

Nutritional Information:

  • Serving Size: 1 bowl (prepared as per recipe)
  • Calories: Approximately 250 kcal
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 800mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 10g
  • Sugars: 8g
  • Protein: 10g

Smart WW Points:

  • Each serving of Vegan Authentic Tuscan Ribollita Soup is estimated to be around 6 SmartPoints on the Weight Watchers program, providing a satisfying and nourishing meal option for those following a WW lifestyle.

Conclusion: Savor the flavors of Italy with Vegan Authentic Tuscan Ribollita Soup, a timeless classic that warms the soul and delights the palate. With its rich tomato broth, tender vegetables, creamy cannellini beans, and hearty chunks of stale bread, this soup is a celebration of simplicity and tradition. Whether enjoyed as a comforting meal on a chilly evening or as a satisfying lunch option, this vegan rendition of ribollita invites you to embrace the rustic charm of Tuscan cuisine and indulge in the pleasures of plant-based eating. Buon appetito!

Introduction: Transport yourself to the heart of Tuscany with this Vegan Authentic Tuscan Ribollita Soup. Rooted in Italian tradition, this hearty and nourishing soup is a celebration of rustic flavors and wholesome ingredients. Originally born out of the Tuscan peasant tradition, ribollita is a thick and comforting soup that’s made with seasonal vegetables, beans, and stale bread, simmered to perfection in a rich tomato broth. With its robust flavors and satisfying texture, this vegan rendition of ribollita captures the essence of Italian comfort food while honoring the principles of plant-based cuisine.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium zucchini, diced
  • 1 bunch kale or Swiss chard, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
  • 2 cups stale bread, torn into small pieces (such as ciabatta or Tuscan bread)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • Red pepper flakes, for added heat (optional)
  • Fresh basil leaves, for garnish (optional)
  • Vegan Parmesan cheese, grated (optional)

Instructions:

  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  3. Add the diced carrots, celery, and zucchini to the pot, and cook for 5-7 minutes, until the vegetables begin to soften.
  4. Stir in the chopped kale or Swiss chard, and cook for another 2-3 minutes, until wilted.
  5. Add the diced tomatoes (with their juices) to the pot, along with the vegetable broth, cooked cannellini beans, dried thyme, dried rosemary, salt, black pepper, and red pepper flakes (if using). Stir to combine.
  6. Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20-25 minutes, allowing the flavors to meld together.
  7. After simmering, stir in the torn stale bread pieces, ensuring they are evenly distributed throughout the soup.
  8. Cover the pot again and let the soup simmer for an additional 10-15 minutes, or until the bread has softened and absorbed some of the liquid, thickening the soup.
  9. Taste and adjust the seasoning as needed, adding more salt, pepper, or herbs to suit your taste preferences.
  10. Once the soup is ready, ladle it into bowls and garnish with fresh basil leaves and grated vegan Parmesan cheese, if desired.
  11. Serve the Vegan Authentic Tuscan Ribollita Soup hot, alongside crusty bread for dipping, and enjoy the comforting flavors of Tuscany in every spoonful.

Nutritional Information:

  • Serving Size: 1 bowl (prepared as per recipe)
  • Calories: Approximately 250 kcal
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 800mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 10g
  • Sugars: 8g
  • Protein: 10g

Smart WW Points:

  • Each serving of Vegan Authentic Tuscan Ribollita Soup is estimated to be around 6 SmartPoints on the Weight Watchers program, providing a satisfying and nourishing meal option for those following a WW lifestyle.

Conclusion: Savor the flavors of Italy with Vegan Authentic Tuscan Ribollita Soup, a timeless classic that warms the soul and delights the palate. With its rich tomato broth, tender vegetables, creamy cannellini beans, and hearty chunks of stale bread, this soup is a celebration of simplicity and tradition. Whether enjoyed as a comforting meal on a chilly evening or as a satisfying lunch option, this vegan rendition of ribollita invites you to embrace the rustic charm of Tuscan cuisine and indulge in the pleasures of plant-based eating. Buon appetito!