Heart-Healthy Ribollita

Warm your soul and nourish your body with this Heart-Healthy Ribollita, a comforting Tuscan-inspired vegetable soup that's as good for your heart as it is for your taste buds. Packed with fiber-rich cannellini beans, hearty kale, and vibrant vegetables like zucchini, carrots, and celery, this wholesome recipe is simmered in a flavorful low-sodium vegetable broth infused with rosemary, thyme, and a hint of fresh lemon juice. Whole-grain bread cubes are stirred in for an authentic touch, creating a deliciously thick and satisfying texture. Ready in just over an hour and perfect for meal prepping, this warming bowl of goodness proves that eating healthy doesn’t mean sacrificing flavor. Serve it warm with a drizzle of extra virgin olive oil for the ultimate weeknight dinner or cozy weekend lunch.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons Extra virgin olive oil
• 1 Large onion, chopped
• 2 Carrots, peeled and diced
• 3 Celery stalks, diced
• 4 Garlic cloves, minced
• 1 medium Zucchini, diced
• 4 cups Kale, chopped
• 1 14.5-ounce can Canned diced tomatoes
• 6 cups Vegetable broth, low-sodium
• 1 15-ounce can Canned cannellini beans, drained and rinsed
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Thyme leaves, chopped
• 1 Bay leaf
• 3 cups Whole-grain bread, cubed
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Lemon, juiced

Directions

Step 1

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

Step 2

Add the onion, carrots, and celery, and sauté for about 6-8 minutes until softened.

Step 3

Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the zucchini and cook for 5 more minutes until it starts to soften.

Step 5

Stir in the chopped kale, canned tomatoes with their juice, and vegetable broth.

Step 6

Bring the mixture to a simmer, then add the cannellini beans, rosemary, thyme, and bay leaf.

Step 7

Simmer the soup gently for about 25-30 minutes or until the vegetables are tender.

Step 8

Remove the bay leaf and stir in the whole-grain bread cubes.

Step 9

Season with salt and black pepper to taste, then cover and let the soup sit for 5-10 minutes for the bread to absorb the liquid and soften.

Step 10

Stir in the fresh lemon juice before serving to enhance the flavors.

Step 11

Ladle the ribollita into bowls and serve warm.

Nutrition Facts

Serving size	4002.8 grams (4002.8g)

Amount per serving	% Daily Value*
Calories	2491

Total Fat 62.20g	80%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 3.50g
Cholesterol 8mg	3%
Sodium 5807mg	252%
Total Carbohydrate 394.40g	143%
Dietary Fiber 79.50g	284%
Total Sugars 77.50g
Protein 94.90g	190%

Vitamin D 0IU	0%
Calcium 1478mg	114%
Iron 32mg	175%
Potassium 7830mg	167%

*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: 22.2%

Protein: 15.1%

Carbs: 62.7%