Menu Close

Vegan Ribolitta; Tuscan Kale and White Bean Soup (Vegan, GF Option)

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!

hearty filling bean 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.

healthy italian soup

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!

vegan italian peasant stew bread beans kale

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!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

vegan italian peasant stew bread beans kale

Vegan Tuscan Kale and White Bean Soup, Ribolitta (Vegan, Gluten-Free Option)

The Herbeevore
This vegan Italian stew features fresh kale, crusty bread, and creamy white beans.  Ready an hour its perfect for meal prep, batch cooking, or making ahead!
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Lunch, Soup
Cuisine American, Italian
Servings 5

Ingredients
  

Instructions
 

  • 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.
Keyword 4 Ingredient Bread, Bean and Kale Soup, Carrots, Celery, Garlic, Green Onions, Kale Recipes, Vegan Italian Soup, Vegan Ribolitta, White Beans
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
Posted in Favorites, Gluten Free, Instant Pot Recipes, Italian, Lunches, Meal Prep, One Pot Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

8 Comments

  1. Pingback:Instant Pot Pantry Pasta Recipe (Vegan, Gluten Free, Pantry Staple)

  2. Pingback: Instant Pot Potato Chowder (Vegan, Gluten Free) - The Herbeevore

  3. Pingback:Instant Pot Baked Ziti (Vegetarian, Vegan, Gluten Free)

  4. Pingback:French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

  5. Pingback:Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

  6. Pingback:Homemade Low Sodium Tomato Sauce Recipe (Vegan, GF)

  7. Pingback:Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option) |

  8. Pingback:Easiest Clay Pot Bread (No Knead, Vegan, Dairy Free, Brunch Recipe) |

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.