Bon Appétit’s Simple Ribollita by Molly Baz

I love Bon Appétit and get a lot of my recipes from their magazine. Molly Baz really hits home with this Simple Ribollita vegetable soup.  It is earthy, savory, and makes you want to curl up on the couch with a good book.

Save this recipe for a rainy day… seriously though.  I get excited when it rains because I know I get to stay home and make this amazing soup.  It is complete comfort food without guilt… I mean it almost has a pound of kale! I love finding new recipes to use kale in, especially easy ones like this!

I have made a few versions of ribollita and you really can’t go wrong.  This recipe is a great simple way to start if you are looking for a hearty and earthy vegetable soup!   The most time consuming part is your mise en place…which is getting everything peeled, cut, prepped, and the kitchen ready.  I find it relaxing to peel carrots and chop lettuce but I know not everyone does.  So… pour yourself a glass of wine, light a candle, and make it fun! Stay organised and clean up as you go to create a stress free environment. I like to have a bowl on the counter to discard the vegetable scraps so I’m not leaning over the trash can the whole time. Once you have everything ready it’s downhill from there!  


  • I added sliced red onions and a drizzle of olive oil to the top of the bread before putting it back into the oven to brown. I saw this version of Ribollita by Mark Bittman and thought it was a brilliant addition to this already perfect vegetable soup.
  • This Simple Ribollita is all about the bread… I love to use Saint Germain baguettes because they are hearty and just dense enough to keep their texture in the soup.  Any rustic bread will work but make sure to pick a good quality.
  • I like to sprinkle extra red pepper on top to finish the soup off… it gives a nice kick to the veggies and cannellini beans.


  • TASTE: Earthy and Absolutely Delicious!
  • TIME: Total time is about 40-50 minutes.
  • TROUBLE: Very simple to make!

Click Here for Bon Appétit’s Simple Ribollita by Molly Baz

Bon Appetit,