This vegan Ribolitta soup features fresh kale, crusty bread, and creamy white beans. Ready an hour its perfect for meal prep, batch cooking, or making ahead!
Soups are really some of my favorite foods- both to cook and to eat. And I love trying new recipes that combine fun ingredients…. like bread in soup!
We always have a ton of crusty bread around our homestead. My 4 Ingredient No Knead Bread is a major hit with friends & family! So we end up making it a lot when we have guests over. If I have a leftover loaf, I will throw it in the freezer to be reheated another time.
This soup is a super delicious and hearty Italian stew! Fresh vegetables, creamy beans, and thick crust bread elevate this dish from a traditional soup.
It has a delicious and sweet flavor from the garlic and tomatoes. The olive oil and beans make this soup velvety and creamy. And the bread thickens and gives this soup and hearty and filling texture.
I meal prepped a few jars for my lunches for the week, loved it everyday Monday through Friday!
As always, if you make this vegan ribolitta soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Vegan Tuscan Kale and White Bean Soup, Ribolitta (Vegan, Gluten-Free Option)
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 large onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 1 28 ounce can whole peeled tomatoes
- 4 cups fresh chopped kale
- 2 14- oz. can cannellini beans rinsed and drained
- 6 cups water
- 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
- Crushed Red Pepper Flakes
- 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 6-8 minutes until they become soft and translucent.
- Add the carrots and celery and cook for an additional 5 minutes.
- Open the can of tomatoes and crush the tomatoes by hand into the pot (this is the fun part), add juice when finished. Add the kale, 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.
- Top the stew with the remaining bread, but do not stir (leave it on the top). Add to the oven and bake for 15 minutes until the bread begins to brown and soup is bubbling.
- Top with a drizzle of olive oil or parmesan cheese or nooch.