What kind of bread works best for this Ribollita?

Thick crusty bread like ciabatta or baguette is ideal, whether you cut it into chunks to toss in the soup or slice it for dipping, as suggested in step 7.

Can I adjust the spice level in this Rainbow Ribollita?

Yes, you can easily adjust the spice by increasing or decreasing the 1/4 teaspoon of chili flakes, or omitting them entirely if preferred, as noted in step 1.

What's the best way to ensure the vegetables are tender after simmering?

After simmering for 1 hour, check that the carrots, celery, and cauliflower are fork-tender before serving, as specified in step 4.

How much vegetable stock should I use?

Start with 4 cups of vegetable stock, and add up to 2 additional cups, or water, if needed to ensure all ingredients are covered during simmering, as described in step 2.

Can I make this Ribollita ahead of time?

Yes, this hearty stew often tastes even better the next day. Store it in an airtight container in the refrigerator and reheat gently.

7 years ago

Rainbow Ribollita
[Vegan]

HL By: Heather Larson

Author Bio

Hi! I'm Heather aka Veganish Mama; wine & lukewarm coffee drinker, former professional pizza tester... Read More

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A vibrant bowl of Rainbow Ribollita, a hearty vegan Tuscan stew, garnished with fresh herbs and chunks of crusty bread.

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Rainbow Ribollita [Vegan]

214

4-6

Dairy Free

Ribollita, by definition, is a Tuscan bread soup. This veganized version of it is soothing and colorful. Give this feel good soup a try and you won't be disappointed.

Ingredients You Need for Rainbow Ribollita [Vegan]

2 tablespoons olive oil
1-2 large onions, chopped
3-4 cloves of garlic (or more), finely chopped/minced
4 stalks of celery, chopped
4 carrots, chopped
1-2 bunches (about 3 cups) chopped swiss chard, stalks and leaves, separated
1/4 teaspoon chili flakes
1 head chopped cauliflower
1 can beans, drained and rinsed
1 can (28 ounces) diced tomatoes
2 tablespoons fresh thyme, roughly chopped
4 cups-6 cups vegetable stock
1/2 cup vegan parm
Salt and pepper to taste
Thick crusty bread, cut into chunks, sliced for dipping, or croutons to stick right on top!

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How to Prepare Rainbow Ribollita [Vegan]

In a large pot, heat olive oil over medium heat. Add garlic, onion, celery, carrot, swiss chard stalks and chili flakes, if you’re using them. Saute for about 10-15 minutes, until onion are soft and begin to slightly brown.
Add swiss chard leaves, cauliflower, beans, tomatoes, thyme and 4 cups veggie stock. If all of the ingredients aren’t covered by the stock, add the additional 2 cups veggie stock, or water to top it off.
Cover and bring to a boil and then reduce heat and simmer for 1 hour.
After an hour, check that vegetables are cooked and tender.
Stir in vegan parm, you can add some extra nutritional yeast for cheesy flavour if desired.
Taste and season with salt and pepper.
Serve with your choice of bread, for dipping, or if you’re going for a more traditional ribollita, cut it in to chunks and just toss it right in there…croutons, ciabbata, baguette, you name it, and some additional vegan parm of course. Enjoy!

Nutritional Information

Nutrition Facts Servings: 5 Amount per serving Calories 214 % Daily Value* Total Fat 9.1g 12% Saturated Fat 3g 15% Cholesterol 0mg 0% Sodium 914mg 40% Total Carbohydrate 30.8g 11% Dietary Fiber 9.2g 33% Total Sugars 9.2g Protein 11g Vitamin D 0mcg 0% Calcium 112mg 9% Iron 6mg 35% Potassium 937mg 20%

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.