Description
Tuscan Ribollita Soup is a hearty, rustic Italian vegetable and bean stew combining cannellini beans, kale, rustic bread, and aromatic herbs simmered in a rich tomato and vegetable broth. This comforting soup features layers of flavor, enhanced by a touch of Parmesan cheese, making it a satisfying meal perfect for cooler weather or whenever you crave a nutritious, filling soup with traditional Tuscan character.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
Liquids and Canned Items
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
Greens and Bread
- 3 cups chopped kale
- 2 cups cubed day-old rustic bread
Additional Ingredients
- 1 tablespoon tomato paste
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, salt, black pepper, dried thyme, oregano, and red pepper flakes. Cook for 1 minute until the mixture is aromatic.
- Add Tomato Paste and Liquids: Mix in the tomato paste thoroughly, then pour in the diced tomatoes and vegetable broth. Stir to combine, then bring everything to a simmer. Cook the mixture for 10 minutes to allow flavors to meld.
- Incorporate Beans and Kale: Add the drained cannellini beans and chopped kale to the pot. Continue simmering for another 10 minutes until the kale becomes tender and the soup develops depth.
- Add Bread and Thicken Soup: Stir in the cubed day-old bread. Let it simmer gently for an additional 5 to 10 minutes, stirring occasionally, until the bread breaks down and thickens the soup to a hearty, stew-like consistency.
- Finish with Cheese and Serve: Remove the pot from heat and stir in the grated Parmesan cheese for richness and flavor. Serve the soup warm for the best comforting experience.
Notes
- Ribollita tastes even better the next day as the flavors deepen and meld.
- Use stale or day-old bread for the best texture and ability to thicken the soup.
- If reheating becomes too thick, add a splash of vegetable broth to loosen the consistency.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
