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How to Make Vegan Ribollita Soup

Vegan Ribollita Soup

5 from 24 votes
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Course: Main Course
Cuisine: Italian
Keyword: 30 Minute Meals, Vegan Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 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 large red Onion peeled, finely diced
  • 3 Cloves Garlic peeled, finely chopped
  • 1 400g tin Tomatoes
  • 1 pinch Chilli Flakes
  • 350g Cavalo Nero or Savoy Cabbage
  • Couple of Handfuls of stale Bread, torn into chunks
  • Salt and Pepper to taste
  • 1 tsp Sugar
  • 2 cups Water
  • Lemon Juice to taste


  • 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.
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