Tuscan Ribollita Soup Recipe
This hearty Tuscan Ribollita Soup is a traditional Italian dish that is packed with vegetables, beans, and bread, creating a flavorful and satisfying meal. Perfect for a cozy night in or to impress your dinner guests with a taste of Tuscany.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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Ingredients:
- 1/4 cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) cannellini beans, drained and rinsed
- 1 bunch kale, chopped
- 4 cups vegetable broth
- 2 cups water
- 2 cups stale bread, torn into pieces
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add Ingredients: Stir in garlic, diced tomatoes, cannellini beans, kale, vegetable broth, water, thyme, and rosemary. Season with salt and pepper.
- Simmer: Bring the soup to a simmer, then cover and cook for 20 minutes.
- Add Bread: Add the stale bread pieces to the soup and simmer for an additional 10 minutes.
- Serve: Ladle the Ribollita into bowls and top with grated Parmesan cheese. Enjoy!
Notes
- This soup tastes even better the next day as the flavors have more time to meld together.
- Feel free to customize this recipe by adding other vegetables like zucchini or potatoes.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Find it online: https://easy-tapas-recipes.com/tuscan-ribollita-soup-recipe/
