When it comes to comfort in a bowl, Tuscan Ribollita Soup is a classic that hits all the right notes. This rustic, hearty Italian soup is traditionally made with vegetables, beans, and stale bread, simmered together until it becomes thick and stew-like. It’s warm, filling, and packed with rich, earthy flavors that make it perfect for cooler days.
Why You’ll Love This Recipe
Simple yet flavorful: This soup uses humble ingredients, but each brings a unique depth of flavor, creating a satisfying meal.
Healthy and filling: Packed with vegetables, protein-rich beans, and fiber from the bread, this soup is both nutritious and filling.
Perfect for leftovers: Ribollita means “reboiled,” and this soup is famously delicious when reheated, making it an ideal make-ahead meal.
Customizable: Feel free to add any veggies you have on hand, like zucchini or potatoes, and adjust seasonings as desired.
The Taste of This Dish
With each spoonful, you’ll taste the richness of slow-simmered tomatoes, the earthiness of kale or Swiss chard, and the mild creaminess of cannellini beans. The chunks of bread absorb the broth and turn into tender bites that add a lovely texture. Finished with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, this soup is cozy and inviting – Italian comfort food at its best!
Ingredients
- 2 tbsp olive oil (30 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced (optional)
- 1 can (15 oz or 425 g) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth (960 ml)
- 1 can (14.5 oz or 410 g) diced tomatoes
- 2 cups chopped kale or Swiss chard
- 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper, to taste
- 1 cup stale bread, torn into chunks
- Freshly grated Parmesan cheese, for garnish (optional)
- Extra virgin olive oil, for drizzling (optional)
Tools You’ll Need
- Large pot for making the soup
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
Ingredient Additions and Substitutions
- Add protein: You can add diced cooked sausage or chicken for extra protein if desired.
- Switch up the greens: Spinach or collard greens work well in place of kale or Swiss chard.
- Use a different bean: Great Northern or navy beans can replace cannellini beans.
- Extra veggies: Adding diced potatoes or bell peppers adds even more texture and color.
How to Make Tuscan Ribollita Soup
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Broth, Tomatoes, and Beans
Pour in the broth, add the diced tomatoes, cannellini beans, and fresh thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes to allow the flavors to meld together.
3. Add the Kale and Bread
Stir in the chopped kale and chunks of stale bread. Continue to simmer for another 10 minutes until the kale is wilted and the bread has softened, giving the soup a thick, stew-like consistency. Taste and adjust the seasoning as needed.
4. Serve
Ladle the Ribollita into bowls and drizzle with extra virgin olive oil. Sprinkle with freshly grated Parmesan cheese if desired, and serve with a slice of crusty bread on the side.
What to Serve with Tuscan Ribollita Soup
This soup is a complete meal on its own, but here are some great pairings for an even heartier meal:
- Crusty bread: A warm, crusty loaf is perfect for dipping and soaking up the flavors.
- Mixed green salad: A light salad with a vinaigrette complements the richness of the soup.
- Roasted vegetables: Oven-roasted Brussels sprouts or carrots add a sweet, earthy contrast.
- Italian antipasto: Serve with olives, marinated artichokes, or cheese for an Italian-inspired spread.
Tips for Making the Best Ribollita
- Use stale bread: The bread soaks up the flavors and thickens the soup, so stale or day-old bread works best.
- Let it sit: The soup actually tastes better after sitting for a few hours, or even the next day, as the flavors meld together.
- Adjust the texture: If you prefer a thicker consistency, use less broth or allow the soup to simmer a bit longer.
Storage Instructions
Ribollita stores beautifully! Refrigerate leftovers in an airtight container for up to 3 days. This soup also freezes well for up to 2 months. Reheat gently on the stovetop, adding a splash of broth or water if needed.
Frequently Asked Questions (FAQ)
Can I make this soup without bread?
Yes, if you prefer a lighter texture, simply skip the bread. The soup will still be delicious, just less stew-like.
What’s the best way to reheat Ribollita?
Reheat on the stovetop over low heat, stirring occasionally. Add a bit of extra broth if it’s too thick.
Can I make Ribollita with fresh tomatoes?
Absolutely! Use about 2 cups of chopped fresh tomatoes. If they’re not very juicy, you may need to add a little extra broth.
Final Thoughts
Tuscan Ribollita Soup is a rustic, hearty meal that’s packed with flavor and nutrition. It’s perfect for meal prep or for cozying up on a chilly night with a bowl of deliciousness. Each spoonful transports you straight to the heart of Tuscany, thanks to the fresh vegetables, beans, and herbs that make this dish so special.
If you’re a fan of this recipe, try our Classic Minestrone or Italian Vegetable Stew – both equally warming and satisfying!
Share Your Creations
Did you make this recipe? Let us know how it turned out! Share your photos on Pinterest or leave a comment below – we’d love to see your culinary creations!
Nutritional Information (Approximate per serving)
- Calories: 230
- Protein: 8g
- Carbohydrates: 34g
- Fat: 8g
- Fiber: 8g
Tuscan Ribollita Soup
When it comes to comfort in a bowl, Tuscan Ribollita Soup is a classic that hits all the right notes. This rustic, hearty Italian soup is traditionally made with vegetables, beans, and stale bread, simmered together until it becomes thick and stew-like. It’s warm, filling, and packed with rich, earthy flavors that make it perfect for cooler days.
Ingredients
- 2 tbsp olive oil (30 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced (optional)
- 1 can (15 oz or 425 g) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken broth (960 ml)
- 1 can (14.5 oz or 410 g) diced tomatoes
- 2 cups chopped kale or Swiss chard
- 2–3 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper, to taste
- 1 cup stale bread, torn into chunks
- Freshly grated Parmesan cheese, for garnish (optional)
- Extra virgin olive oil, for drizzling (optional)
Instructions
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Broth, Tomatoes, and Beans
Pour in the broth, add the diced tomatoes, cannellini beans, and fresh thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15–20 minutes to allow the flavors to meld together.
3. Add the Kale and Bread
Stir in the chopped kale and chunks of stale bread. Continue to simmer for another 10 minutes until the kale is wilted and the bread has softened, giving the soup a thick, stew-like consistency. Taste and adjust the seasoning as needed.
4. Serve
Ladle the Ribollita into bowls and drizzle with extra virgin olive oil. Sprinkle with freshly grated Parmesan cheese if desired, and serve with a slice of crusty bread on the side.
