Tuscan Ribolitta Soup!

A hearty Tuscan white bean vegetable soup with wholewheat sourdough bread



34 tablespoons of best quality vegetable stock

1 large onion, peeled and finely diced

4 medium carrots, peeled and diced

3 celery stalks, peeled and diced

6 garlic cloves, minced

1, 14-oz. can cannellini beans

1 teaspoon red pepper flakes

1 teaspoon fresh thyme

1 cup fresh basil, roughly chopped

1 teaspoon freshly ground black pepper

1 teaspoon fennel seeds (optional)

1, 28-oz. can whole peeled tomatoes

3 cups well chopped kale

4 cups good quality vegetable stock

4 pieces wholewheat sourdough

2 tablespoons balsamic vinegar


  1. Heat 3-4 tablespoons of best quality vegetable stock in a large saucepan. Add the diced onion and cook for approximately 5-7 minutes or until soft. Add more stock if the pan becomes dry.
  2. Add the prepared carrots, celery and garlic. Cook for a further 5 – 7 minutes adding more stock if necessary.
  3. Pour in the cannellini beans, red pepper flakes, fresh thyme, basil, fennel seeds, freshly ground black pepper, tomatoes and kale. Stir well to combine. Cook for a minute or two.
  4. Pour over the stock, bring to the boil, turn down to a simmer and allow to bubble away for 20 minutes. Partially cover the pot.
  5. Tear the pieces of bread into chunks and add to the pot along with 1 tablespoon of the balsamic vinegar. Stir well, then partially cover the pot and cook for a further 10 minutes.
  6. The soup can be served straight away with a drizzle of balsamic vinegar or it can be kept in the fridge for up to 4 days. Reheat to serve.

Keywords: Tuscan Ribollita Soup

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