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Ribollita – veggie soup from Tuscany

February 19, 2015 By Nora Leave a Comment

So, who loves nourishing vegetable soups in this time of year? I surely do. It’s not always easy to use fresh vegeratables that are in season during wintertime. This vegan soup is a good example for a hearty, nourishing yet simple vegetable soup that is easily available during wintertime.

Ribollita - veggie soup from Tuscany

Ingredients for 6-8 servings:
200g white beans, soaked overnight
1/4 of a smaller cabbage (kb. 300g)
1 kohlrabi
1.2 l vegetable stock*
200g canned peeled tomatoes
1 dried tomato conserved in oil
1 medium red onion
1 clove of garlic
2 tablespoons of olive oil

salt & pepper to taste

* I use a mix of dried vegetables and hot water. You can make it at home by conserving leftover veggie scraps in a dehydrator, if you have one, or you can buy some dried veggie mix in a health food store.

Ribollita - veggie soup from Tuscany

  1. Heat the oil in a large soup pot over medium heat.
  2. Cut the onion to small cubes and press the garlic clove.
  3. Add the onions to the oil and stir until golden brown. In the meantime, dice the tomatoes.
  4. Add tomatoes and beans, pour in vegetable stock (or dry veggie mix and hot water) and bring to a boil.
  5. Beans need more time to cook, so wait for 10 minutes before adding cabbage stripes and kolhrabi cubes. Season with salt & pepper.
  6. Let simmer for another 10 minutes and there you go: a big bowl of tasty ribollita!
  7. If you wish, you can add some texture to this soup by blending a portion of it.
Ribollita - veggie soup from Tuscany

This is a very simple soup: no special ingredients or any kitchen magic, still a meal to enjoy! That’s what I love about Italian quisine. By the way, this soup is also gluten- dairy-, egg-free and vegan, without any special efforts. Enjoy!
The whole soup contains approx. 154g carbs, this makes 20-25g CH/serving.

Ribollita - veggie soup from Tuscany

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Filed Under: dairy-free, egg-free, gluten-free, vegan, vegetarian Tagged With: beans, cole, Italian, lunch, soup

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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