This lentil ribollita soup is a simple Italian recipe made with lentils, tomatoes, vegetable, olive oil, and leftover bread. Hearty and satisfying! Enjoy with a side salad to make this a complete meal.
I am in full soup-mode this winter, and this Tuscan lentil ribollita soup is a total bowl of vegan comfort food! Ribollita is an italian word for “boiled twice” which is how this soup was prepared: with using leftover minestrone and leftover bread. I love making large batches of ribollita to meal prep for the week. Cook once, portion into airtight containers (we use mason jars), and lunch is ready in just a few minutes.
This Italian Lentil Ribollita Soup Is:
- Packed with Flavor
- Vegan, Gluten Free
- A great lunch or dinner soup recipe
One Pot Soup Recipes For the Win!
This vegan lentil ribollita soup is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
What’s In This Vegan Ribollita Soup Recipe?
- Leftover Bread: You can use a homemade bread, sourdough, whole wheat, vegan, or gluten free variety! This soups works best with a stale bread that is a few days old: hard and crunchy but still able to cube.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots: for some color and sweetness
- Celery: for a bright fresh crunch
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Tomato Paste: for an amazing tomato-y depth of flavor. I like these no salt added tomato pastes, I just got a flat of these to stock up my pantry!
- Green Lentils: also called French lentils or puy lentils, these small legumes hold their shape when cooked, making them a heartier and sturdier lentil than brown or red. I love the texture of green lentils.
- White Beans: you can use navy or cannellini beans, just make sure they are cooked and not dried. If you use canned beans, make sure to get a low or no sodium variety, so the soup isn’t too salty.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
One of the BEST Pantry Staple Ribollita Recipes
This Greek fasolada soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
Best Recipes for Stale Bread: A Great No-Waste Soup
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This ribollita soup is the perfect recipe to repurpose something you may be tempted to throw out like stale bread. Instead of tossing bread in the compost or garbage, you can cube it, and turn the bread into a delicious and flavorful soup. I’m all about saving anything I can from my kitchen, and this soup is a great way to avoid letting stale bread go to waste!
If you have bread that is about to go bad, cube it up, place it in an airtight bag, and freeze. I actually used frozen bread cubes this recipe, and they turned out just as good as fresh. There is never a need to throw away bread if you do a little prepping and planning!
Other Hearty Vegan Soup Recipes You’ll Love!
Get the Same Ingredients I Use In My Ribolllita Soup with Lentils Recipe!
As always, if you make this vegan lentil ribollita soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Lentil Ribollita Soup (Vegan, GF)
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 large onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 1 6-ounce can tomato paste
- 1 14-ounce can diced tomatoes low sodium
- 1 cup dried green lentils also called French lentils or puy lentils
- 2 14-ounce cans white beans rinsed and drained
- 8 cups water or low sodium vegetable stock
- 4 cups fresh chopped kale
- ½ loaf crusty bread torn into 1 1/2 inch pieces (about 2 cups) (can use Gluten Free bread)
- Himalayan Sea Salt and Pepper to Taste to taste
- Crushed Red Pepper Flakes to taste
- Preheat oven to 400 degrees Fahrenheit.
- In a large dutch oven, heat the olive oil over low heat. Add the garlic and onions, and sauce for 4-5 minutes until they become soft and translucent.
- Add the carrots and celery and cook for an additional 5 minutes.
- Add the diced tomatoes, tomato paste, lentils, white beans, and water. Bring to a boil. Add about one third of the bread to the pot, stir it into the soup, and reduce to a simmer. Cook for 20 minutes or until vegetables are tender.
- Add the kale, and top the stew with the remaining bread. Place pot in the oven and bake for 15 minutes until the bread begins to brown and soup is bubbling.
- Top with a drizzle of olive oil and some fresh basil, serve, and mangia!