Quick Homemade Tuscan Ribollita Soup Recipe for Cozy Evenings

Comfort rises from a steaming bowl of hearty Tuscan ribollita soup, a rustic Italian classic that warms both body and soul.

Generations of Tuscan families have cherished this robust recipe passed down through kitchens in Florence and surrounding countryside.

Peasant cooks originally crafted this dish as a clever way to repurpose leftover bread and vegetables into a nourishing meal.

Stale bread soaks up rich broth while cannellini beans and seasonal vegetables create layers of deep, satisfying flavor.

Kale adds earthy green notes that dance alongside tender vegetables and crusty bread chunks.

Each spoonful connects you to traditional Tuscan culinary wisdom, celebrating simple ingredients transformed into something extraordinary.

This soup promises a delicious journey through the heart of Italian comfort cooking.

Tuscan Ribollita Soup Flavor Appeal

• A hearty Tuscan soup that wraps you in warm, soul-satisfying flavors from traditional Italian countryside cooking.
• Incredibly straightforward recipe with basic ingredients and uncomplicated steps that even beginner cooks can confidently prepare.
• Packed with kale, beans, and colorful vegetables, delivering a nutrient-dense meal that supports healthy eating without sacrificing taste.
• Uses affordable, accessible ingredients like bread, beans, and seasonal vegetables, perfect for stretching your grocery budget while creating a delicious dinner.

Ribollita Soup Ingredient Checklist

• Vegetables: Onion, Celery, and Carrots are the foundational base that provides depth and rich flavor to the Tuscan Ribollita Soup.
• Kale: A hearty green vegetable that adds nutrition and texture to the soup, wilting perfectly into the broth.
• White Beans: Classic Tuscan ingredient that offers protein and creamy consistency to the soup.
• Bread: A traditional element that helps thicken the soup and adds rustic authenticity to the dish.

• Olive Oil, Wine, Broth: These liquids create a complex and layered flavor profile for the soup.
• Garlic, Rosemary: Aromatic herbs that provide robust and traditional Italian seasoning.
• Tomatoes: Adds acidity and richness to the soup's overall taste.

• Parmesan Rind, Grated Parmesan: Brings a salty, umami depth and creamy finish to the Tuscan Ribollita Soup.
• Salt, Pepper: Essential seasonings that balance and enhance the other ingredients' flavors.

Tools for Ribollita Soup Cooking

• Dutch oven: Large, heavy-bottomed pot perfect for slow simmering and building deep flavors.
• Parchment-lined baking sheet: Essential for drying bread evenly and preventing sticking.
• Cutting board: Sturdy surface for chopping vegetables and preparing ingredients.
• Chef's knife: Sharp tool for precise vegetable and herb chopping.
• Wooden spoon: Great for stirring and mixing ingredients without scratching the pot.
• Ladle: Helps serve soup smoothly and evenly into bowls.
• Grater: Perfect for creating fresh Parmesan cheese topping.
• Measuring cups: Ensures accurate ingredient proportions.

Tuscan Ribollita Soup Cooking Method

Step 1: Crisp the Bread

Toast bread slices in the oven at 350F.

Spread them on a parchment-lined baking sheet and bake until completely dry and crisp, about 10-20 minutes.

The bread will transform into crunchy croutons that add delightful texture to the soup.

Step 2: Sauté Vegetable Base

Warm olive oil in a large Dutch oven over medium heat.

Toss in chopped onions, celery, and carrots.

Season with salt and pepper.

Cook slowly, stirring occasionally, until vegetables become incredibly soft and develop a rich, caramelized flavor, approximately 10-15 minutes.

Step 3: Build Robust Flavor Profile

Add minced garlic and fragrant rosemary to the vegetable mixture.

Pour in a splash of wine to deglaze the pot, scraping up any delicious browned bits.

Introduce crushed tomatoes, hearty vegetable broth, creamy cannellini beans, and a Parmesan rind.

Cover and let simmer, allowing flavors to meld together for 20 minutes.

Step 4: Incorporate Leafy Greens

Remove the Parmesan rind.

Fold in chopped kale, cooking until the leaves become tender and vibrant green, about 5 minutes.

Crumble half the toasted bread into the soup, stirring to create a thick, rustic texture.

Taste and adjust seasoning as needed.

Add more bread for an even heartier consistency.

Step 5: Serve with Flair

Ladle the steaming soup into individual bowls.

Top with additional crispy bread pieces if desired.

Finish with a graceful drizzle of high-quality olive oil and a generous sprinkle of freshly grated Parmesan cheese.

Ribollita Soup Tips for Old World Flavor

• Use day-old crusty Italian or sourdough bread for authentic texture and better absorption of soup flavors.
• Sauté vegetables slowly to develop rich, caramelized undertones that enhance the soup's overall complexity.
• Add bread gradually to achieve desired thickness, preventing soup from becoming too dense or dry.
• Include Parmesan rind during simmering to infuse deep, umami notes throughout the soup base.
• Drizzle high-quality extra virgin olive oil and freshly grated Parmesan just before serving to add brightness and richness.

Ribollita Soup Different Styles and Options

• Vegan Ribollita: Replace Parmesan rind and cheese with nutritional yeast for cheesy flavor. Use vegetable broth instead of traditional broth and swap Parmesan topping with vegan Parmesan alternative.
• Gluten-Free Version: Use gluten-free bread or substitute with quinoa or rice. Ensure all ingredients like broth and tomatoes are certified gluten-free.
• Protein-Packed Option: Add diced chicken or cooked sausage during vegetable sautéing stage. Include extra white beans or lentils for increased protein content.
• Mediterranean Fusion: Incorporate roasted red peppers and swap kale with Swiss chard. Sprinkle za'atar spice blend on top for additional Middle Eastern flavor profile.

Serving Ribollita Soup with Bread or Alone

• Rustic Italian Feast: Serve this hearty Tuscan ribollita soup as a complete meal with these delightful suggestions.
• Bread and Cheese Companions: Pair with crusty ciabatta or sourdough slices and sprinkle extra Parmesan cheese on top for added richness.
• Protein Power-Up: Add grilled chicken, crispy pancetta, or white fish alongside the soup to create a more substantial dinner experience.
• Wine Pairing Magic: Complement the soup's robust flavors with a medium-bodied Tuscan red wine like Chianti or a crisp white Vermentino for a classic Italian dining moment.

Storing Tuscan Ribollita Soup Properly

• Store leftovers in airtight container for 3-4 days, keeping bread separate to maintain crispness.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space at top. Freeze up to 3 months without bread.
• Warm soup in pot over medium-low heat, stirring occasionally. Add splash of broth if too thick. Add fresh bread just before serving.
• Heat in microwave-safe bowl, stirring every 30 seconds until steaming. Add bread last to prevent sogginess.

FAQs

• What is the origin of Ribollita soup?

Ribollita is a traditional Tuscan peasant soup from Italy, originally made by reheating leftover vegetable and bread soup, which was a way for poor families to stretch their meals and reduce food waste.

• Can I make this soup vegetarian?

Yes, simply omit the Parmesan rind or use a vegetarian Parmesan-style cheese alternative. The soup is naturally packed with vegetables and beans, making it a hearty vegetarian dish.

• How do I know when the vegetables are properly cooked?

The vegetables are ready when they become very soft and slightly translucent, which typically takes 10-15 minutes. They should be tender but not browned, releasing their natural sweetness and flavors.

Tuscan Ribollita Soup Recipe

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4.8 from 19 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Hearty Tuscan ribollita soup brings rustic Italian countryside flavors to your kitchen. Thick bread-based stew delivers robust vegetable and bean comfort with genuine Tuscan simplicity you can savor.

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Ingredients

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Main Ingredients:

• 1 (14-ounce / 400 grams) can diced tomatoes
• 1.5 cups (360 milliliters) cooked cannellini beans, drained and rinsed
• 4 cups (960 milliliters) vegetable broth
• 8 ounces (226 grams) crusty sourdough bread or ciabatta bread, ideally stale, torn
• 1 (8-ounce / 226 grams) bunch lacinato kale, stemmed and leaves torn

Vegetables and Aromatics:

• 1 medium yellow onion, diced
• 2 celery stalks or 1 medium fennel bulb, diced
• 2 medium carrots, diced
• 3 garlic cloves, grated
• 1 teaspoon chopped fresh rosemary

Seasonings and Additional Ingredients:

• 2 tablespoons (30 milliliters) extra-virgin olive oil, plus more for serving
• 1/4 cup (60 milliliters) dry white wine
• Parmesan rind, plus grated cheese for serving
• 1 teaspoon sea salt
• Freshly ground black pepper

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Instructions

1. Prepare bread by drying it in the oven at 350°F for 10-20 minutes on a parchment-lined baking sheet until crisp and golden.
2. In a large Dutch oven, sauté diced onions, celery, and carrots with a pinch of salt and pepper over medium heat for 10-15 minutes until vegetables become tender and fragrant.
3. Introduce minced garlic, chopped rosemary, and white wine to the vegetable mixture, allowing flavors to meld for 2-3 minutes.
4. Pour in crushed tomatoes, vegetable broth, cannellini beans, and Parmesan rind. Reduce heat, cover, and simmer for 20 minutes to develop a rich, hearty base.
5. Remove Parmesan rind and gently fold in chopped kale, cooking until leaves soften and turn vibrant green, approximately 5 minutes.
6. Incorporate half of the dried bread into the soup, stirring to create a thick, rustic texture. Adjust seasoning with additional salt and pepper as needed.
7. For a more substantial consistency, add more dried bread until desired thickness is achieved.
8. Ladle the steaming soup into serving bowls, garnish with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese.
9. Optional: Top with additional crispy bread pieces for extra crunch and visual appeal.

Notes

• Bread Texture Matters choose slightly stale or day-old bread for authentic Tuscan-style thickness, ensuring the soup absorbs liquid perfectly without becoming mushy.
• Vegetable Layering allows complex flavor development by slowly caramelizing each vegetable, creating a rich foundational taste for the soup.
• Parmesan Rind Magic adds depth and umami undertones while naturally thickening the broth, transforming an ordinary soup into an extraordinary culinary experience.
• Dietary Adaptations can easily make this soup vegan by omitting Parmesan and using vegetable broth, maintaining the hearty and satisfying character of the traditional recipe.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 3g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg