Meatless Monday with Ribollita a Hearty Tuscan Vegetable Soup | Miratel Solutions

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Meatless Monday with Ribollita Tuscan Vegetable Soup

Welcome to the Miratel blog for another Meatless Monday vegan recipe share. The Meatless Monday pledge aims to reduce meat consumption 15% by eliminating it one day per week to preserve personal and planetary health. Miratel has taken the pledge to support this great initiative, which we have included as part of our CSR business strategies to spread awareness of the impact of food choices on our environment.

There is nothing better than a warm bowl of soup in the spring when there is still a chill in the air and on the menu tonight is a delicious Ribollita which is a hearty Tuscan vegetable soup. Ribollita (which translates to “reboiled” in English) is a popular soup known for its resourcefulness as it’s traditionally made with leftover vegetables and bread from the week.

Today’s recipe comes from A Food Centric Life, the fantastic website of Chef Sally Cameron about “inspiring home chefs to create great tasting food with healthy recipes, easy techniques, and fantastic food finds”. The recipe originally called for chicken stock, pancetta and parmesan but Chef Sally gave vegetarian suggestions and we added the vegan parm and they are delicious.


Beautiful image of Ribollita Tuscan Vegetable Soup courtesy of

Ingredients (serves 6)

  • ½ pound dried cannellini beans (soak the night before)
  • 3 tablespoons olive oil plus extra for serving if desired
  • 2 cups diced onion (1 jumbo or 2 medium)
  • 3 tablespoons minced garlic (about 6 cloves)
  • 1 cup diced carrots (about 3 medium)
  • 1 cup diced celery (peel it first, about 3 stalks)
  • 1 cup diced fennel
  • 1/2 teaspoon freshly ground black pepper
  • ¼ teaspoons red pepper flakes
  • 1 28-ounce can Italian plum tomatoes, drained, chopped and juice reserved
  • 4 cups chopped kale (ribs cut out, then chop)
  • ½ cup fresh chopped basil leaves
  • 4 cups vegetable broth, preferably homemade or low sodium
  • 2 cups sourdough bread cubes, crusts removed
  • ½ cup or more grated vegan Parmesan cheese


  1. In a large bowl, cover the Cannellini beans with cold water to cover by several inches, cover with plastic film and refrigerate overnight.
  2. Drain the beans and place them in a large pot with 8 cups of water. Bring to a boil. Reduce heat and simmer uncovered for 45-60 minutes. Add 1 teaspoon salt and continue simmering until beans are tender, about 15 minutes longer.  Set the beans aside in their liquid to cool.
  3. Meanwhile, heat the oil in a 5-6 quart pot over medium-low heat. Add the onions and cook until soft and translucent. Add garlic, carrots, celery, fennel, salt, back and red pepper. Cook until vegetables are tender, about 7-10 minutes. Add tomatoes and reserved juice, kale, basil and simmer another 7-10 minutes.
  4. Drain the cooled beans, reserving the liquid. Puree half of the beans  with a little of the liquid in a food processor fitted with the steel blade.  Add bean puree to the pot with the vegetables, then add the remaining whole beans.
  5. Add any remaining bean liquid to a large measuring cup and add enough vegetable broth to measure 4 cups. Add to the soup and bring to a boil. Reduce heat to low and simmer for about 20 minutes. Add bread cubes and simmer another 10 minutes. Taste for seasoning and serve, sprinkled with Parmesan cheese. Drizzle with a little more olive oil if desired.

This soup is great fresh and even better as a leftover. It does tend to be on the thick side because of the bread so you can add more stock if you prefer a thinner soup.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

If you’re interested in great recipes and photography, check out A Food Centric Life when you’re done here.



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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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One Response to Meatless Monday with Ribollita Tuscan Vegetable Soup

  1. Thank You. I bookmarked your weblog. Great resource!

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