Vegan Ribollita Soup
A vegan take on the classic Italian recipe
Ingredients
- 1 can White Beans - drained
- 2 tbsp Olive Oil
- 3 sticks Celery - skimmed over with a vegetable peeler, then finely chopped. No one wants celery strands wrapped around their vocal cords. I used the frondy bits that you get on untrimmed celery, which adds a delicious herbal taste to the soup, which otherwise has no herbs in it.
- 2 Carrots - peeled, finely diced
- 1 Red Onion - large, peeled, finely diced
- 3 cloves Garlic - peeled, finely chopped
- 1 400g Tomatoes - tinned
- 1 pinch Chilli Flakes
- 350g Cavalo Nero - or Savoy Cabbage
- 2 cups Bread - stale, torn into chunks
- Salt and Pepper to taste
- 1 tsp Sugar
- 2 cups Water
- Lemon Juice - to taste
Instructions
- Gently heat some olive oil in a deep sauté pan (or large saucepan) and sweat off the onion, until translucent.
- Then add the garlic, cooking for a minute or two and then the rest of the vegetables and chilli flakes, excluding the tinned tomatoes and cabbage.
- Leave the vegetables to slowly sauté in the olive oil, amalgamating all their flavours. This is an important step in dish that involves vegetables to be cooked in this manner. It softens them and gives them a united flavour, rather than the odd harsh crunch on a lump of carrot or celery.
- Once the vegetables have been sweating down for 10 minutes or so, add the cabbage, stirring into the diced vegetables thoroughly.
- Cook over a low heat for another 5 minutes or until the cabbage has wilted.
- Pour over the tinned tomatoes, sugar, drained beans, bread and add the water
- Stir gently, and simmer for another half an hour
- Season well with salt and pepper and the lemon juice, drizzle with good quality olive oil and serve in deep soup bowls, maybe with some more bread for dipping.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Ribollita Soup
Amount per Serving
Calories
504
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Sodium
671
mg
29
%
Potassium
792
mg
23
%
Carbohydrates
82
g
27
%
Fiber
11
g
46
%
Sugar
12
g
13
%
Protein
19
g
38
%
Vitamin A
5243
IU
105
%
Vitamin C
6
mg
7
%
Calcium
256
mg
26
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.