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
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
- 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.
