Looking for a delicious and healthy soup recipe? This white bean vegetable soup is authentic Tuscan ribollita, and it's naturally vegan and gluten-free!
Blend half of the cooked cannellini beans and reserve.
In a large saucepan, heat oil over medium heat. Add onions.
Lower heat to med-low and add the carrots, celery, tomato paste, potatoes, minced garlic, and chili flakes, and cook another 5 minutes until the vegetables are tender.
Add greens, Including the Swiss chard, cabbage and half of the kale, and blended cannellini beans. Continue sauteing and stirring occasionally for 8 minutes.
Add the water and remaining white beans. Bring to soup to a boil, turn the heat down and simmer for 10 minutes. Add the vegan parmesan to the simmering soup. Adjust salt.
Arrange stale bread. In another pot, away from heat, arrange the stale bread and pour the soup on top, close the lid and let it rest for 10 minutes before serving.
Serve in bowls with a drizzle of olive oil, vegan Parmesan, and toasted bread.