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Tuscan Ribollita Soup Recipe

Tuscan Ribollita Soup Recipe
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4.6 from 15 reviews

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

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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
  • 1/2 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
  • 1 1/2 cups day-old crusty bread, cubed
  • 1/2 cup water (as needed)
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 8 minutes.
  2. Stir in the garlic, salt, pepper, thyme, rosemary, and bay leaf, and cook for 1 minute until fragrant.
  3. Add the tomato paste and cook for another 2 minutes, stirring frequently.
  4. Pour in the diced tomatoes, cannellini beans, kale, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Stir in the cubed bread and let simmer for another 10–15 minutes until the soup thickens.
  6. 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.

Nutrition

Find it online: https://easy-tapas-recipes.com/tuscan-ribollita-soup-recipe-2/