If you have a craving for something hearty, wholesome, and packed with layers of flavor, let me introduce you to the Tuscan Ribollita Soup Recipe. This classic Italian vegetable and bread stew is a celebration of rustic simplicity, combining fresh greens, beans, and the comforting chewiness of day-old bread. Ribollita, meaning “reboiled,” is traditionally made from leftovers and tastes even better the next day, making it a perfect soul-warming dish to enjoy around the table with friends or family. Trust me, once you dive into this bowl of Tuscan goodness, you’ll understand why it’s a beloved staple in Italian kitchens.
Ingredients You’ll Need
Gathering the right ingredients for this Tuscan Ribollita Soup Recipe is delightfully straightforward. Each item plays an essential role in bringing authentic texture, aroma, and color to this dish, making the final soup so vibrant and satisfying.
- 2 tablespoons olive oil: The golden foundation for sautéing that adds richness and depth.
- 1 small onion (diced): Provides a sweet and savory base flavor when softened.
- 2 carrots (peeled and chopped): Adds subtle sweetness and a lovely orange hue.
- 2 celery stalks (chopped): Brings a fresh, salty crunch that balances the soup.
- 3 cloves garlic (minced): Infuses a warm, aromatic punch that ties flavors together.
- 1 teaspoon dried thyme: Adds earthy, herbal notes with a citrusy undertone.
- 1 teaspoon dried oregano: Offers a classic Mediterranean touch, enhancing the soup’s herbal bouquet.
- 1/4 teaspoon red pepper flakes (optional): Gives a gentle heat for those who love a touch of spice.
- 1/4 small green or savoy cabbage (shredded): Adds bulk and a tender bite while soaking up all the flavors.
- 1 (15 oz) can diced tomatoes: Brings acidity and a rich, tomatoey brightness.
- 1 (15 oz) can cannellini beans (drained and rinsed): The creamy protein-packed heart of the soup.
- 4 cups vegetable broth: The flavorful, savory liquid that melds everything together.
- 2 cups chopped kale or Swiss chard: Leafy greens that add color, nutrition, and a slight bitterness.
- 2 cups crusty day-old bread (torn into chunks): Soaks in the broth, thickening the soup with every bite.
- Salt and black pepper to taste: Essential seasonings that lift all the flavors.
- Fresh parsley and grated Parmesan (for garnish, optional): Finishing touches for freshness and umami richness.
How to Make Tuscan Ribollita Soup Recipe
Step 1: Sauté the Aromatics
Begin your journey by heating olive oil over medium heat in a large pot. Toss in the diced onion, chopped carrots, and celery, and sauté them for 8 to 10 minutes until they become tender and fragrant. These humble vegetables create the flavor foundation, softening just enough to release their natural sweetness and savory notes. Then stir in the minced garlic, dried thyme, oregano, and if you like a hint of heat, the red pepper flakes. Cook everything together for another 1 to 2 minutes until the kitchen smells irresistible.
Step 2: Add Cabbage and Tomatoes
Next, introduce the shredded cabbage to the pot and cook for 3 to 4 minutes. This will slightly wilt the cabbage, adding a beautiful texture to your ribollita without losing its bite. Pour in the diced tomatoes along with their juice, followed by the rinsed cannellini beans and vegetable broth. Stir everything well to combine, then bring the mixture to a gentle simmer. This step is essential because it allows the flavors to mingle and build the rich complexity this Tuscan Ribollita Soup Recipe is famous for.
Step 3: Simmer with Leafy Greens
Add the chopped kale or Swiss chard to the pot next. Let your soup simmer uncovered for about 20 to 25 minutes. This slow cooking softens all the vegetables perfectly while allowing the broth to absorb every hint of herb and veggie flavor, resulting in a soup that’s hearty yet fresh.
Step 4: Incorporate the Bread and Final Seasoning
Finally, stir in the chunks of day-old crusty bread. The bread is what transforms this from a simple vegetable soup to that iconic ribollita stew consistency, thickening the broth into something wonderfully velvety. Let the bread soften for another 5 minutes, stirring occasionally to break down the chunks. Taste your creation and season generously with salt and freshly ground black pepper until it sings.
How to Serve Tuscan Ribollita Soup Recipe
Garnishes
When it comes to garnishing your Tuscan Ribollita Soup Recipe, simplicity is key. A sprinkle of fresh parsley adds a bright burst of color and freshness right before serving. For a touch of indulgence, grate some Parmesan cheese on top; its salty richness beautifully complements the savory broth and tender vegetables.
Side Dishes
This soup is a full meal on its own, but if you want to elevate the experience, serve it alongside a crisp green salad sprinkled with lemon vinaigrette or some slices of roasted garlic bread. These sides bring contrasting textures and fresh flavors that pair marvelously with the warm, hearty soup.
Creative Ways to Present
Try serving the soup in rustic bowls lined with a piece of toasted bread underneath or ladled over a thick slice of grilled bread on a plate. You can also drizzle a bit of extra virgin olive oil or a balsamic glaze on top for that professional touch that will wow your guests and make your Tuscan Ribollita Soup Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
Tuscan Ribollita Soup Recipe tastes even better the next day because the flavors deepen as it rests. Store leftovers in an airtight container in the refrigerator for up to 4 days, allowing the soup to develop its signature robust taste.
Freezing
If you want to keep it longer, freeze the soup in individual portions. Ribollita freezes remarkably well thanks to its hearty ingredients. Just make sure to cool it completely before transferring it to freezer-safe containers or bags.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent sticking. You might want to add a splash of vegetable broth or water if it has thickened too much. Avoid microwaving if possible, as gentle reheating preserves the flavors and textures best.
FAQs
What does Ribollita mean?
Ribollita means “reboiled” in Italian, referring to the traditional method of reheating leftover vegetable soup to deepen its flavors. This is why Tuscan Ribollita Soup Recipe tastes even better the next day.
Can I use other types of bread?
While crusty Tuscan bread is traditional and ideal for soaking up the broth, any sturdy, day-old bread like sourdough or French bread will work well in the recipe.
Is this soup vegetarian or vegan?
Yes! This Tuscan Ribollita Soup Recipe is naturally vegetarian. To keep it vegan, simply omit the Parmesan garnish or use a plant-based alternative.
Can I make this soup ahead of time?
Absolutely. In fact, the flavors improve after the soup has rested for a few hours or overnight. Just keep it refrigerated and reheat gently before serving.
What can I substitute for kale or Swiss chard?
If you don’t have kale or Swiss chard, sturdy greens like collard greens or spinach can work too. Just add spinach towards the end since it cooks faster to avoid overcooking.
Final Thoughts
Making Tuscan Ribollita Soup Recipe is like embracing a warm hug from old Italy; it’s nourishing, rustic, and simple yet packed with flavor that delights every spoonful. Whether you’re cooking for a cozy night in or sharing with loved ones, this dish is sure to become a cherished recipe in your kitchen. Don’t hesitate—grab your ingredients and savor the comforting magic of this timeless Tuscan classic!
Print
Tuscan Ribollita Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Tuscan Ribollita Soup is a hearty and rustic Italian vegetable soup made with cannellini beans, kale, cabbage, and day-old bread, simmered together to create a thick, flavorful stew. This comforting dish features classic Tuscan flavors and is perfect as a nourishing main course, especially on chilly days. Traditionally a reboiled leftover soup, it tastes even better the next day and is vegetarian and vegan-friendly when served without Parmesan.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 small green or savoy cabbage, shredded
- 2 cups chopped kale or Swiss chard
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Canned Ingredients
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
Liquids and Bread
- 4 cups vegetable broth
- 2 cups crusty day-old bread, torn into chunks
Garnish
- Fresh parsley (optional)
- Grated Parmesan cheese (optional, omit for vegan)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery. Sauté for 8–10 minutes until the vegetables are softened and aromatic.
- Add Garlic and Herbs: Add the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using). Cook for another 1–2 minutes to release their flavors.
- Cook the Cabbage: Stir in the shredded cabbage and cook for 3–4 minutes until it begins to wilt slightly.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes with their juice, drained cannellini beans, and vegetable broth. Stir everything together and bring the soup to a gentle simmer.
- Add Greens and Simmer: Stir in the chopped kale or Swiss chard. Simmer the soup uncovered for 20–25 minutes, allowing the vegetables to become tender and the flavors to meld.
- Incorporate the Bread: Add the torn bread chunks to the pot and cook for another 5 minutes, stirring occasionally until the bread breaks down and thickens the soup to a stew-like consistency.
- Season and Serve: Season the soup with salt and black pepper to your taste. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
- Ribollita means “reboiled” in Italian; this soup is traditionally made from leftovers and tastes even better the next day after flavors meld.
- Use crusty Tuscan bread for the most authentic texture and flavor.
- Choose high-quality olive oil to enhance the richness of the soup.
- For a vegan version, omit the Parmesan garnish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
