Vegetarian Challenge & Ribollita

Posted on Dec 8, 2013 in Beans, Healthy, Lunch, Main Dish, Mediterranean Diet, One Pot Dish, Recipes, Reduced Fat, Soup, Stew, Vegetarian | 6 comments

Hi guys!

Hope you all had a great weekend.

Today we start a Vegetarian Week Challenge. I asked my meat loving husband to join me and eat meat free for a week. While he didn’t receive the idea with enthusiasm he loves me too much to say no. Since I do all the cooking around here, he kind of has no choice. Sometimes us girls have to use “the powers” to get things done around here. :0) I then threw in another bombshell. I informed him that we might have a vegetarian Week once a month, but that didn’t go too well.


Oh well!!! At least I tried…

Although we don’t eat much meat to begin with, poultry, especially wings, is something Kurt loves this time of the year. I am hoping that with recipes from some of my favorite vegetarian bloggers, a few cooking magazines and a combination of my own skills I can make this week a tasty meatless experience for him.


To kick of the week on Sunday night I made my version of Ribollita, the Italian bean and cabbage soup, minus the bread and chicken stock. To my satisfaction Kurt LOVED it.


Success!!!! This is going to be a breeze or I maybe just jinxed myself. Wish me luck.





Monday Mixed Greens Salad with roasted vegetables and cottage cheese. Dr. Praegers California Veggie Burgers, served with baked potato fries.
Tuesday Roasted Butternut Squash Lentil Stew (prepared Sunday) Rosemary Mushroom Chickpea Ragout over toasted Garlic Sourdough.
Wednesday Leftovers from Tuesday’s dinner Falafel Burgers served with Roasted Beetroot Salad with Blue Cheese Crumbles
Thursday Loaded Salad, romaine lettuce topped with tomatoes, cucumbers and egg salad. Mushroom Barley Soup with Kale & Gruyere Cheese Panini
Friday Mushroom Barley Soup Vegetarian Gyoza with Ponzu Dipping Sauce


5.0 from 1 reviews
Prep time
Cook time
Total time
Serves: 6
  • 8 ounces dry cannellini beans, soaked overnight or boiled for 5 min and let stand for 1 hour
  • 3 tbsp extra-virgin olive oil
  • 1 carrot, chopped
  • ½ celery stalk, chopped
  • 1 small onion, chopped
  • 2 russet potatoes, peeled and diced into ½-inch pieces
  • ½ head cabbage, sliced into ½ inch slices
  • 1 vegetable bouillon
  • Half 14.5-ounce can chopped diced tomatoes, organic
  • Salt and pepper to taste
  • parmesan cheese, for serving
  1. Rinse and drain the soaked cannellini beans and set aside.
  2. In a large pot, heat olive oil and saute carrots, celery and onions until well-cooked, 8-10 minutes.
  3. Add potatoes, cabbage, tomatoes, bouillon and the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil.
  4. Reduce the heat and simmer over low heat for 1 to 1½ hours adding more water if needed. You want the mixture to be soupy.
  5. Season with salt and pepper.
  6. Serve topped with shaved parmesan cheese.


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  1. This looks fantastic! And yay for vegetarian eating! I think maybe once your husband sees just how delicious vegetarian meals can be, he just might come around! :)
    Hannah @ CleanEatingVeggieGirl recently posted..Weekend Wrap-Up in PicturesMy Profile

    • Thanks Hannah. I am hoping I can convince him and we can have a vegetarian week at least once a month. :)

  2. Great idea! I love the meal plan, I really need to start doing that, I’m so bad at planning meals in advance! Can’t wait to see how everything turns out :)
    Mai-Lis @ A Sunshiny Day recently posted..Gingersnaps with Eggnog IcingMy Profile

    • I find that whenever I make a meal plan it’s much easier on me and the wallet. :)

  3. I was vegan last year for 7 months! Crazy, right? But this soup sounds delicious. You won’t even miss the meat. Your menu for this week sounds great! I must know what those baked potato fries are! I love baked potatoes, but fries form sounds awesome.
    Natalie @ Tastes Lovely recently posted..Healthier Spaghetti and Sausage MeatballsMy Profile

    • Wow Natalie. That’s amazing.
      Baked potato fries are actually more like wedges. Parboil them for a few minutes, then mix with fresh chopped garlic, fresh herbs and olive oil and bake at 425 until slightly golden. Delicious.


  1. What I Ate Wednesday #38 | Olives & Garlic - […] If you read my post of Monday then you know that it’s Vegetarian Week in my house. I challenged …

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