Gluten-Free Ribollita

Savor the comforting flavors of Tuscany with this Gluten-Free Ribollita, a hearty and nourishing bread soup perfect for cozy evenings. Packed with vibrant vegetables like zucchini, kale, and carrots, and infused with Italian staples like cannellini beans, diced tomatoes, and fresh thyme, this recipe offers a delicious, gluten-free twist on the classic ribollita. Instead of traditional bread, gluten-free slices add a satisfying texture while soaking up the savory vegetable broth. Ready in just over an hour, this one-pot wonder is ideal for feeding a crowd or meal-prepping for the week. Enjoy it as is or top it with optional gluten-free Parmesan for a cheesy, savory finish. Whether you're gluten-free or just looking for a hearty, plant-forward meal, this ribollita delivers wholesome comfort in every spoonful.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 tablespoons Olive oil
• 1 large, diced Yellow onion
• 2 medium, diced Carrots
• 2 medium, diced Celery stalks
• 3 cloves, minced Garlic
• 1 medium, diced Zucchini
• 1 bunch, stems removed and chopped Kale
• 1 can (14 oz) Canned diced tomatoes
• 6 cups Vegetable broth
• 2 cans (15 oz each), drained and rinsed Cannellini beans
• 4 slices, gluten-free, torn into pieces Gluten-free bread
• 2 Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon, chopped Fresh thyme
• 0.5 cup, grated (optional, verify gluten-free) Parmesan cheese

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced zucchini to the pot and cook for 3-4 minutes until it starts to soften.

Step 5

Stir in the chopped kale, mixing well to coat it with oil and vegetables.

Step 6

Pour in the canned diced tomatoes, including their juices, and stir to combine.

Step 7

Add the vegetable broth, cannellini beans, gluten-free bread pieces, bay leaves, salt, and black pepper to the pot. Stir well to mix all the ingredients.

Step 8

Bring the soup to a simmer, then lower the heat and cover the pot. Allow it to cook for 30 minutes, stirring occasionally.

Step 9

Taste the soup and adjust seasoning with more salt and pepper if needed.

Step 10

Stir in the chopped fresh thyme and let the soup simmer for another 5 minutes.

Step 11

Remove bay leaves before serving.

Step 12

Optionally, garnish with grated Parmesan cheese before serving if desired, ensuring the cheese is gluten-free.

Nutrition Facts

Serving size	4046.1 grams (4046.1g)

Amount per serving	% Daily Value*
Calories	2741

Total Fat 106.70g	137%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 14.70g
Cholesterol 52mg	17%
Sodium 11819mg	514%
Total Carbohydrate 350.60g	127%
Dietary Fiber 78.30g	280%
Total Sugars 72.50g
Protein 111.90g	224%

Vitamin D 0IU	0%
Calcium 1926mg	148%
Iron 30mg	166%
Potassium 8706mg	185%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 15.9%

Carbs: 49.9%