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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Introduce minced garlic, chopped rosemary, and white wine to the vegetable mixture, allowing flavors to meld for 2-3 minutes.
- 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.
- Remove Parmesan rind and gently fold in chopped kale, cooking until leaves soften and turn vibrant green, approximately 5 minutes.
- 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.
- For a more substantial consistency, add more dried bread until desired thickness is achieved.
- Ladle the steaming soup into serving bowls, garnish with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese.
- 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