Vegetarian Ribollita

August 6, 2022


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


  1. Heat the 1/4 cup extra virgin olive oil over medium heat in a soup pot or Dutch oven. Add the rosemary, onions, celery, zucchini, and carrots. Season with salt and pepper. Cook for about 10 minutes, or until the vegetables are tender and juicy. Re-season with salt and pepper after adding the marjoram, basil, tomatoes, and cabbage. Cook for about 10 minutes, or until cabbage is barely soft. Add the beans and vegetable broth, then reduce the heat so that it is gently simmering for 20 minutes.
  2. Cut the rosemary sprig off. Increase the heat to medium, stir in the bread, and cook for an additional 10 minutes or until the soup thickens. Add salt and pepper to taste. Pour hot soup into bowls. Add some cheese and extra-virgin olive oil over the top.

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