fbpx Spring Vegetable Ribollita Soup | Recipes
Close Menu
source image

Spring Vegetable Ribollita Soup


This wonderfully fresh soup is full of spring vegetables including leeks, zucchini, carrots, fresh herbs, cabbage, peas, and spinach. Feel free to substitute whatever is fresh at your farmers’ market too. Look for locally grown, artisanal varieties of your favorite vegetables. These fresh vegetables will add bold flavor to the soup.


1. Heat olive oil in a soup pot or Dutch oven over medium heat. Add leeks, celery, zucchini, carrots, garlic, rosemary, salt, and pepper. Cook until vegetables are soft and juicy, about 10 minutes.
2. Add cabbage, tomatoes with juice, basil, and Herbes de Provence and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes.
3. Stir in beans and vegetable broth. Bring to a boil, then reduce heat and simmer gently for 20 minutes.
4. Remove the rosemary sprig. Stir in challah, spinach, and peas. Increase heat to medium and cook until soup thickens, about 10 minutes more.
5. Season with salt and pepper to taste. Ladle soup into warm bowls. Drizzle with extra-virgin olive oil.
6. Serve with toasted bread.