Authentic Tuscan Ribollita Soup
A hearty and comforting Tuscan soup made with vegetables, beans, and day-old bread, ideal for a nourishing meal.
Ingredients
Base Ingredients
- 1 cup cannellini beans, soaked overnight and drained
- 6 cups vegetable broth
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1 cup kale or Swiss chard, chopped Use seasonal greens
- 2 cups canned diced tomatoes Can substitute with fresh if available
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 cups day-old crusty bread, torn into pieces Use a rustic type for best results
- to taste salt
- to taste pepper
- as needed Olive oil For drizzling
Instructions
Preparation
- In a large pot, heat a generous drizzle of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until they soften, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potato, cannellini beans, vegetable broth, thyme, and bay leaf. Bring to a boil.
- Reduce the heat and let it simmer for 30 minutes, or until the potatoes and beans are tender.
- Stir in the chopped kale or Swiss chard and canned tomatoes. Cook for an additional 10 minutes.
- Season with salt and pepper to taste.
- Stir in the torn pieces of day-old bread, allowing it to soak up the broth and thicken the soup. Cook for a few more minutes until heated through.
- Adjust seasonings if needed, then remove from heat and let it sit for a few minutes before serving.
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Notes
For serving, drizzle with extra virgin olive oil, sprinkle grated cheese on top, and serve with crusty bread and a fresh salad. Consider adding chili flakes for heat.