Easy Italian Ribollita Soup Recipe

If you are anything like me there are always a few leftover veggies in the fridge at the end of the week. That's why I love making soup on Sundays.  It's a great way to use up all of the those veggies and I have lunch for an entire week.  This week I had some leftover beans, kale, and leek so I decided to make this gorgeous Italian Ribollita Soup.   

A bowl of the easy Italian Ribollita Soup, with some crusty bread on the side.

Filled with lots of nutrient dense veggies, rich flavorful broth, and thicken with a nice crusty bread this really hits the spot.  I know you and your family are going to love it so...

Let's Get started!

For this Easy Italian Ribollita Soup Recipe you are going to need a few simple ingredients:

The ingredients needed to make the Easy Italian Ribollita Soup Recipe.
  • 1 bunch of Kale, stemmed and chopped
  • 2 c White Beans
  • 1 Onion, diced
  • 2 Carrots, diced
  • 4-6 cloves of Garlic, minced
  • 2 Leeks, sliced
  • 1 15 oz can of Diced Tomatoes
  • 1 Tbsp Italian Seasoning
  • a Pinch of Red Chili Flake
  • 6 c Vegetable Broth
  • Salt and Pepper, to taste
  • Crusty Bread such as a Baguette 
Sliced leeks soaking in a bowl.

To begin you will need to clean your leeks.  

I do this by cutting the dark leaves off, slicing the leek in half, and then slicing each half in half circles.  
Place them in a bowl of water and let them soak for a few minutes to get all the dirt and grit out.  

All of the vegetables and spices needed for the soup prepared in bowls.

While the leeks are soaking go ahead and prepare the rest of your vegetables and measure out your spices.  

The carrots, onion, and garlic sautéing in the pot.

Now place a large pot such as a Dutch oven over medium high heat and allow it to get hot.  

Add the onion, carrots, and garlic to the pot.  Allow it to sauté for 2-3 minutes until soft and translucent.  

The leeks being added to the pot.

Next add the leeks, 

The white beans being added to the pot.

white beans, 

All of spices needed to make the soup being added to the pot.

seasonings, 

The diced tomatoes being added to the pot.

diced tomatoes, 

The broth in the pot with the soup.

and vegetable broth. 

The soup simmering in the pot.

Bring to a boil and lower to a simmer.  

Kale being added to the pot.

OH!  Don't forget to add the kale!  

The dutch oven on the stove

Simmer for 15 -30 minutes, depending on how hungry you are.  lol 

The finished bowl of Easy Italian Ribollita Soup with some crusty bread on the side.

Serve it up with a nice crusty bread to help thicken up the broth and you are ready to eat.  I can't express how much we loved this Easy Italian Ribollita Soup. So much flavor and the heartiness of the beans, vegetables, and kale really hit the spot.  I know this will not be the last time we will have this during the winter season.  You are going to love this one so get in the kitchen and give it a try tonight!  

And as always...

Happy Reading, Happy Eating, and Happy Living, 
~The Kitchen Wife~








Yield: 6-8
Author: Mandee Pogue
Easy Italian Ribollita Soup Recipe

Easy Italian Ribollita Soup Recipe

With so much flavor and the heartiness of the beans, vegetables, and kale this Easy Italian Ribollita Soup really hits the spot.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 1 bunch of Kale, stemmed and chopped
  • 2 c White Beans
  • 1 Onion, diced
  • 2 Carrots, diced
  • 6 cloves of Garlic, minced
  • 2 Leeks, sliced
  • 1 15 oz can of Diced Tomatoes
  • 1 Tbsp Italian Seasoning
  • a Pinch of Red Chili Flake
  • 6 c Vegetable Broth
  • Salt and Pepper, to taste
  • Crusty Bread such as a Baguette

Instructions

  1. Place a large pot over medium/high heat.  Allow to get hot. 
  2. Add the onion, carrot, and garlic to the pot and sauté for 2-3 minutes until soft and translucent.  
  3. Add the leeks, beans, tomatoes, kale, and seasonings to the pot.  
  4. Stir everything together so it is all coated in the seasonings. 
  5. Add the broth to the pot and bring to a boil.  Lower to a simmer and cook for 15-30 minutes. 
  6. Serve with crusty bread and ENJOY! 

No comments

Back to Top