Vegetarian Ribollita

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
50 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 15 min

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Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig fresh rosemary
Kosher salt
Freshly ground black pepper
1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15-ounce) can cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved Pecorino-Romano

Directions

In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.

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Comments & Reviews

recipe Vegetarian Ribollita
Sarah Spring Hill, KS 12-29-2009
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Maybe the bread isn't neccesary...
Rated: 4 stars out of 5

This recipe was good...not outta-sight-great, but good. The broth was delicious...I did not use basil - it isn't available at... my grocery store right now - so I bought a "Poultry Bouquet" - it had the rosemary and then I substitued sage for the basil. It was an acceptable swap, I think and the broth had a lovely, aromatic, flavorful quality. You've really got to taste it as you go. Your stock will depend on the saltiness and you'll need to correct w/ your S&P. I don't think the bread is neccessary IN the soup. It become a bit of a soggy mess. The next time I make this, I'll omit the extra olive oil & bread & instead make some homemade croutons to pass at the table. Read more
recipe Vegetarian Ribollita
Zack New Cumberland, PA 12-24-2009
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Fantastic winter soup!
Rated: 5 stars out of 5

Made this with an extra can of beans. This is delicious, and so easy. What a great combination of flavors!
recipe Vegetarian Ribollita
Lisa East Lansing, MI 12-06-2009
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Basic Veggie Soup
Rated: 3 stars out of 5

I didn't have any marjoram, so maybe that was the problem--but my soup was so bland! I would also toast the bread, it got so... soggy, and I really disliked that texture. I also thought the cabbage was overpowering, I wouldn't use as much next time. I'm a little disappointed because it smelled so good at the start but ended up just OK.Read more
recipe Vegetarian Ribollita
Patricia Cypress, TX 08-15-2009
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Absolutely delicious!
Rated: 5 stars out of 5

This soup is a keeper for sure! The only change I made was to add some red pepper flakes because we like things spicy. I had... never made anything with marjoram and was pleased with the taste it brought to the soup. The next time I make it, I'm going to add another can of the beans.Read more
recipe Vegetarian Ribollita
Jill Redondo Beach, CA 01-11-2009
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Delicious !!!!
Rated: 5 stars out of 5

This soup is delicious and so easy to make. I toasted the bread before adding so it would keep a little more texture. Loved... all of the vegetables. They flavors are delicious together. Definitely a keeper .Read more
recipe Vegetarian Ribollita
Seanna East Taunton, MA 04-10-2008
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Awesome Vegitarian Soup!!!
Rated: 5 stars out of 5

Its such a good recipe that my whole family enjoys ... even those who are by no means vegitarians!