Tuscan Ribollita Soup Recipe
Prepare to be transported straight to the rolling hills of Tuscany with this soul-warming Tuscan Ribollita Soup. This wholesome, rustic stew is brimming with vegetables, cannellini beans, and day-old bread, all simmered together to create a thick, hearty medley of flavors. It’s the ultimate comfort food—a celebration of humble ingredients that transforms into a richly satisfying bowl perfect for cozy evenings or sharing with friends and family. Whether you’re new to Italian cuisine Main Course.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Tuscan Ribollita Soup lies in its simplicity: each ingredient is unpretentious, but plays a vital role in texture, taste, or even color. Don’t skip the day-old bread—it’s the secret to the soup’s signature body and heartiness!
- Olive oil: The foundation for building flavor and sautéing your veggies to perfection.
- Yellow onion: Provides essential sweetness and depth as it caramelizes in the pot.
- Carrots: Add natural sweetness and a pop of orange color.
- Celery: Offers a gentle earthiness and aromatic undertone.
- Garlic: Brings a bold, aromatic punch that melds beautifully with the other flavors.
- Salt: Vital for drawing out and enhancing the vegetables’ natural flavors.
- Black pepper: Delivers gentle heat and subtle complexity.
- Dried thyme: Infuses the soup with classic herbal notes that evoke the Tuscan countryside.
- Dried rosemary: Adds woodsy, piney flavor that’s iconic in Italian cooking.
- Bay leaf: Deepens the broth with savory undertones—don’t forget to fish it out before serving!
- Tomato paste: Boosts umami and brings natural richness to the broth.
- Diced tomatoes: Offer tang, juiciness, and balanced acidity.
- Cannellini beans: Creamy and mild, they add protein and classic ribollita texture.
- Kale (or Tuscan kale): Gives the soup its striking green goodness and a hearty chew.
- Vegetable broth: The flavorful liquid base that ties everything together (swap for chicken broth if you’re not vegetarian!).
- Day-old crusty bread: Thickens the soup and gives it a rustic, stew-like heft you’ll crave.
- Water (as needed): Adjusts consistency—especially helpful if the bread soaks up extra liquid.
- Fresh parsley: Brightens the finished dish with fresh, herby notes.
- Grated Parmesan (optional): The perfect salty, cheesy finish if you’re so inclined.
How to Make Tuscan Ribollita Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery—this fragrant trio is known as soffritto in Italian cuisine and forms the base of so many comforting dishes. Let the vegetables cook gently for about 8 minutes, stirring occasionally, until they become beautifully soft and start developing a touch of sweetness. This step builds a mellow, savory flavor foundation that makes the final soup incredibly inviting.
Step 2: Build Up the Flavors
Stir in the minced garlic, salt, black pepper, dried thyme, dried rosemary, and bay leaf. The herbs and garlic really wake up the senses here, infusing the oil with their mesmerizing aromas. Cook for about 1 minute, just until everything is fragrant—watch closely so the garlic doesn’t burn, as you want gentle flavor, not bitterness!
Step 3: Enrich with Tomato Paste
Add the tomato paste to the pot and stir well. Let it cook for another 2 minutes, stirring frequently. This little bit of caramelization deepens the soup’s color and richness, adding natural sweetness and umami. Don’t rush this; it’s what separates a good soup from a truly unforgettable Tuscan Ribollita Soup!
Step 4: Add Bulk and Body
Pour in the diced tomatoes (juices and all), cannellini beans, chopped kale, and vegetable broth. Give everything a good stir—watch how the soup takes on vibrant color and texture! Bring it just to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble gently for about 20 minutes so all the flavors meld and the kale softens to ultra-tender perfection.
Step 5: The Bread Transformation
Stir in the cubed day-old bread. Let the soup simmer for another 10 to 15 minutes, uncovered, until the bread soaks up the flavorful broth and begins to break down. This is where magic happens—the soup thickens beautifully, almost to the consistency of a stew. If it becomes too thick, simply splash in a little water until it reaches your perfect texture. Taste and adjust the seasoning as you go.
Step 6: Finish and Serve
At the very end, remove the bay leaf, then stir in the fresh chopped parsley for a burst of green and brightness. Ladle piping hot Tuscan Ribollita Soup into bowls and, for the classic finishing touch, sprinkle with freshly grated Parmesan cheese if you like.
How to Serve Tuscan Ribollita Soup
Garnishes
Top every bowl of Tuscan Ribollita Soup with a drizzle of good extra-virgin olive oil, another dusting of Parmesan, and a scattering of fresh herbs like parsley or basil. For a little heat, try a pinch of red pepper flakes—it balances the rustic richness beautifully.
Side Dishes
Pair this hearty soup with a crisp green salad tossed in a bright vinaigrette, or serve thick slices of toasted sourdough on the side for extra dipping. A simple marinated olive platter or a wedge of sharp pecorino cheese also makes this soup sing at the table.
Creative Ways to Present
Try serving Tuscan Ribollita Soup in rustic earthenware bowls for an authentic feel, or ladle it into small mugs for a cozy soup-and-sandwich lunch. You can even top individual servings with oven-crisped bread and run them under the broiler for a gratinéed touch.
Make Ahead and Storage
Storing Leftovers
Tuscan Ribollita Soup actually gets better as it sits—store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen, and the texture becomes even more satisfying. If the soup thickens too much, just stir in a splash of broth or water before reheating.
Freezing
This soup freezes beautifully! Allow it to cool completely, then ladle into freezer-safe containers, leaving a little room for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating for an easy, ready-made meal.
Reheating
To reheat Tuscan Ribollita Soup, simply warm it gently on the stove over medium-low heat or in the microwave. Add a bit of extra broth or water if it’s become thick, and always taste for seasoning—sometimes it needs a pinch more salt or a fresh splash of olive oil to revive.
FAQs
Is Tuscan Ribollita Soup vegan?
It absolutely can be! Just skip the Parmesan or use a vegan cheese alternative, and double-check that your bread doesn’t contain dairy. Everything else is naturally plant-based.
Can I use a different type of bean?
Definitely—while cannellini beans are traditional, you can substitute with great northern, navy, or even chickpeas for a slightly different texture and flavor. Use what you have on hand.
Why does the bread need to be day-old?
Stale or day-old bread absorbs the broth without turning gummy, holding its shape just long enough to thicken the soup. Fresh bread tends to dissolve too quickly and gets mushy, so rustic and slightly stale is always best.
How can I make it gluten free?
Simply choose your favorite hearty gluten-free bread for the thickener, or add extra beans and veggies if you prefer. Most of the other ingredients are naturally gluten free.
Can I make Tuscan Ribollita Soup ahead of time?
Yes! In fact, this soup gets even tastier with time as the flavors meld. Make it a day ahead, let it cool, and refrigerate until you’re ready. Just reheat with a little extra liquid if needed.
Final Thoughts
If you’re looking for a dish that embodies Italian comfort and hospitality, look no further than Tuscan Ribollita Soup. Each spoonful promises hearty flavors, simple goodness, and a true taste of Tuscany—no passport required. Gather your ingredients, invite a friend, and let this iconic soup become your new favorite comfort meal!
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Tuscan Ribollita Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Tuscan Ribollita Soup recipe that features a delicious combination of vegetables, beans, and bread simmered in a flavorful broth. This traditional Italian dish is perfect for a cozy night in or for serving a crowd.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups chopped kale or Tuscan kale
- 4 cups vegetable broth
- 1½ cups day-old crusty bread, cubed
- ½ cup water (as needed)
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 8 minutes.
- Stir in the garlic, salt, pepper, thyme, rosemary, and bay leaf, and cook for 1 minute until fragrant.
- Add the tomato paste and cook for another 2 minutes, stirring frequently.
- Pour in the diced tomatoes, cannellini beans, kale, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the cubed bread and let simmer for another 10–15 minutes until the soup thickens.
- Add water if needed, remove the bay leaf, stir in parsley, and adjust seasoning. Serve hot with Parmesan.
Notes
- For a richer flavor, use day-old sourdough bread and let the soup sit for a few hours or overnight to deepen in taste.
- You can also add pancetta or use chicken broth for a non-vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
