A comforting and nourishing vegan soup, perfect for rainy days, has been gaining popularity among food enthusiasts. This Tuscan Ribollita recipe offers a delightful blend of vegetables, beans, and herbs that create a filling meal. The dish is not only delicious but also promotes sustainability by encouraging less waste. For those who prefer to print the recipe, a small fee of $2.99 is charged to promote environmentally friendly practices. Let's explore how this traditional Italian soup can be prepared in your kitchen.

The preparation of Tuscan Ribollita begins with sautéing aromatic vegetables like leek or onion, celery, and carrot in olive oil until they soften. Garlic adds an extra layer of flavor as it cooks alongside these ingredients. Once the base is ready, bay leaf and mixed herbs are introduced, followed by tinned tomatoes, vegetable stock, and diced potato. This mixture simmers gently under a lid for about 20 minutes, allowing the flavors to meld together beautifully.

After the initial simmering phase, cannellini or borlotti beans along with chopped kale and nutritional yeast are added to the pot. Cooking continues uncovered for another five minutes, ensuring the vegetables reach a tender consistency. The final touch involves stirring torn pieces of ciabatta bread into each serving bowl, topped with additional nutritional yeast for enhanced taste.

This hearty Tuscan Ribollita serves as an excellent example of plant-based cuisine that satisfies both the palate and soul. Its rich flavors and wholesome ingredients make it ideal for cozy evenings at home. By following this simple yet flavorful recipe, one can enjoy a nutritious meal while embracing sustainable cooking practices.