Ribollita with Thyme and Garlic Croutons

5 from 2 votes
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 181 kcal


  • 3 Red onions
  • 2 Garlic cloves
  • 25 g Tomatoes dried in oil
  • 150 g Carrots
  • 150 g Celery
  • 200 g Potatoes
  • 1 Can White beans
  • 2 El Rapeseed oil
  • 6 Stems Fresh thyme
  • 1 liter Vegetable broth, instant
  • 150 g Ciabatta
  • 1 tbsp Butter
  • 40 g Freshly grated Parmesan
  • 1 tsp Fennel seeds
  • Salt and pepper


  • Peel the onions and cut into fine cubes. Cut the tomatoes into small pieces. Peel off the garlic clove and cut into fine pieces. Peel the carrots, potatoes and celery and cut everything into small pieces. Heat 2 tablespoons of oil in a saucepan, simmer onions, tomatoes and garlic over a medium heat for about 2 minutes. Add carrots, potatoes, celery and 2 stalks of thyme and sauté for 4 minutes.
  • Add white beans (in tomato sauce). Pour in the vegetable stock and bring to the boil. Add the fennel seeds to the soup, coarsely crushed in a mortar and let simmer for 10 minutes.
  • Cut the ciabatta into large pieces. Peel off the second clove of garlic and cut in half. Pluck the remaining thyme leaves from the stalks. Melt the butter in a pan. Roast the ciabatta with garlic and thyme over medium heat until golden brown and season with salt. Finely grate the Parmesan.
  • Season the ribollita with salt and pepper. Arrange on plates, serve with coutons and Parmesan.


Serving: 100gCalories: 181kcalCarbohydrates: 15.7gProtein: 12.8gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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