Winter Squash & Chickpea Ribollita
Prep time
Cook time
Total time
I cooked up a batch of chickpeas from dried, then measured out two cups. You could also open a can of chickpeas. Taste the liquid in the can, and only pour it into the soup if it tastes good. If your bread isn't stale, put slices in a 250°F oven for about 20 minutes. I used leftover homemade whole wheat bread, but some kind of rustic Italian loaf is more authentic. This is totally vegan--though feel free to use chicken stock if you prefer it to veggie.
Serves: 6 to 8 servings
  • 3 tablespoons olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1½ teaspoons salt
  • 2 garlic cloves, chopped
  • 1 sprig fresh sage, leaves removed and chopped
  • ½ cup chopped tomato (I chopped about 4 whole tomatoes from a small can; you'll have some left over)
  • 1 cup finely diced winter squash (from about 1 delicata, for example, or from part of a larger squash)
  • 3 to 4 cups vegetable broth, preferably homemade
  • 2 cups cooked chickpeas, with their liquid (from a scant cup dried)
  • about 4 cups coarsely torn stale bread (about 5 thick slices)
  • Delicious olive oil, for drizzling
  1. Heat a large pot with a lid over medium-high heat. Add the oil, onions, and carrots. Season with 1 teaspoon of salt. When the veggies sizzle, turn the heat to low and cover the pot. Cook for about 20 minutes, checking and stirring often, and allowing the water to run off the lid and back into the pot when you check - this helps the veggies soften beautifully without browning.
  2. When the veggies are very tender, uncover the pot and add the garlic and sage. Cook for a few minutes, until nice and fragrant. Turn the heat to high and add the tomato, then cook for a few minutes til it gets jammy. Add the squash and the remaining ½ teaspoon salt and cook 1 more minute.
  3. Pour in the stock plus enough water to reach 6 cups total. Add the beans with their cooking liquid. Let the soup come to a boil, then lower the heat to a just-barely-there simmer and cook for 20 minutes without the lid.
  4. Remove the pot from the heat, add the bread, and stir well. Let the soup rest for 15 minutes before serving. (Peternell says you basically can't let it rest too long - it only gets better.) Taste for seasoning, then ladle into bowls and top with plenty of good olive oil.
Recipe by Big Girls Small Kitchen at