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
Scale
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
