Description
Tuscan Ribollita Soup is a hearty and flavorful Italian vegetable soup that combines tender beans, leafy greens, and rustic bread for a comforting meal. Slow-simmered with aromatic herbs, this vegetarian soup is perfect for cozy dinners and tastes even better when reheated the next day.
Ingredients
Scale
Vegetables
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/2 small head green cabbage, shredded
- 1 bunch kale, stems removed and leaves chopped
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
Other Ingredients
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups water
- 2 cups stale crusty bread, torn into pieces
- Salt and black pepper to taste
- Extra olive oil for drizzling (optional)
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook until the vegetables are softened, approximately 8 minutes, stirring occasionally to prevent sticking.
- Add aromatics and spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook for another minute until the garlic is fragrant but not burnt.
- Cook greens: Add the shredded cabbage and chopped kale to the pot. Cook until the greens are wilted, about 5 minutes, stirring frequently to combine evenly.
- Add liquids and beans: Pour in the diced tomatoes with their juice, drained cannellini beans, vegetable broth, and water. Stir to combine all ingredients thoroughly.
- Simmer soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 30 minutes. This allows the flavors to meld and the vegetables to cook through.
- Add bread and thicken: Stir in the torn stale bread pieces, and continue simmering for an additional 10 minutes. Stir occasionally to help the bread break down and thicken the soup to a stew-like consistency.
- Season and finish: Taste the soup and season with salt and black pepper as desired. Stir in the chopped fresh parsley just before serving. Optionally drizzle with extra olive oil for added richness.
Notes
- This soup tastes even better the next day as the flavors develop.
- Use day-old rustic or sourdough bread for the best texture and flavor absorption.
- For a creamier consistency, blend part of the soup before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
