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Tuscan Ribollita Recipe

Italian · Soup · 80 min total

A hearty, traditional Tuscan soup made with bread, beans, and vegetables, perfect for a comforting winter meal.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 Parmesan rind (optional)
• 4 cups stale crusty bread, torn into bite-size pieces
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 10 minutes.
2. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
3. Stir in diced tomatoes and cook for 5 minutes, scraping up any browned bits.
4. Add kale and cook until wilted, about 3 minutes.
5. Add cannellini beans, vegetable broth, water, and Parmesan rind (if using). Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Stir in the bread pieces and cook for another 10 minutes, until the bread is very soft and the soup has thickened.
7. Season with salt and pepper to taste. Remove Parmesan rind.
8. Serve hot, drizzled with extra-virgin olive oil and topped with grated Parmesan cheese.

Tips

• Ribollita is traditionally made a day ahead and reheated, which improves the flavor.
• If the soup becomes too thick, add a little water or broth when reheating.
• For a vegetarian version, omit the Parmesan rind and use vegan Parmesan.
• Store leftovers in the refrigerator for up to 5 days.

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