Description
Tuscan Ribollita Soup is a comforting and hearty traditional Italian vegetable and bean soup, enriched with kale and day-old bread for a thick, stew-like texture. This vegetarian soup features tender vegetables, cannellini beans, and rustic bread simmered together with herbs, creating a deliciously wholesome and flavorful meal perfect for chilly days.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 2 cups chopped Tuscan kale or lacinato kale
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- Black pepper to taste
Other Ingredients
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups day-old crusty bread, torn into pieces
- 1 tablespoon lemon juice
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery, and sauté for 7 to 8 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried oregano, and red pepper flakes if using. Cook for about 1 minute until the garlic is fragrant but not browned.
- Add Main Ingredients: Add the canned diced tomatoes with their juices, cannellini beans, vegetable broth, chopped kale, and diced zucchini to the pot. Stir well to combine all the ingredients.
- Simmer the Soup: Bring the soup to a boil. Then reduce the heat to low and let it simmer gently for 20 to 25 minutes, until the vegetables are tender and flavors meld together.
- Incorporate Bread: Add the torn pieces of day-old crusty bread to the soup. Stir thoroughly and allow the bread to break down, thickening the soup to a creamy consistency.
- Season and Finish: Season the soup with salt, black pepper to taste, and stir in the lemon juice for brightness. Let the soup simmer for another 5 minutes to incorporate the flavors. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- This soup tastes even better the next day as the flavors deepen and develop.
- Traditionally, ribollita is made by reheating leftover minestrone soup — the name means “re-boiled” in Italian.
- For variation, spinach or Swiss chard can be used instead of kale.
- To make this recipe vegan, omit the Parmesan cheese or substitute it with a dairy-free alternative.
