An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 35 min
Total time: 45 min

Organic sourcing

Kale is on the Dirty Dozen; consider sourcing it organic. Celery and tomatoes can also be high in pesticide residue, so organic is beneficial.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/4 head cabbage, shredded
• 1 bunch kale, de-stemmed and chopped
• 400 g canned cannellini beans, drained and rinsed
• 1 cup diced tomatoes
• 4 cups vegetable stock or water
• 3 cups stale bread, torn into pieces
• to taste salt and pepper
• 1 tsp dried thyme
• 1/2 tsp dried rosemary

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté until the vegetables are soft.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the cabbage, kale, and a pinch of salt. Cook until wilted.
5. Add the cannellini beans, tomatoes, vegetable stock, thyme, and rosemary.
6. Bring the soup to a boil, then reduce to a simmer for 25 minutes.
7. Add the bread pieces and stir until they break down and thicken the soup.
8. Season with salt and pepper to taste.
9. Serve the ribollita hot, drizzled with a bit of olive oil if desired.

Notes

• Use a sturdy bread like sourdough for best results.
• For more flavor, let the soup sit overnight before serving.
• Pair with a crisp white wine or sparkling water.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.