Rich, Thick Ribollita (Tuscan Bread Soup)
This classic Ribollita (also known as Tuscan Bread Soup) is a seriously hearty vegetarian soup. It's packed with tons of fresh vegetables, beans, and -- it's signature ingredient -- stale bread. This not only thickens the soup, but gives it a rustic feel. True Italian comfort food! Easily adaptable to be gluten-free and dairy-free.
Servings: 6 servings
Calories: 375kcal
Ingredients
- ½ loaf of artisan bread, such as sourdough, ciabatta, or baguette (*use gluten-free bread to make this recipe gluten-free)
- ⅓ cup extra virgin olive oil, divided
- 1 large Vidalia onion, cut into ½-inch dice
- 2 large carrots, cut into ½-inch dice
- 2 celery stalks, cut into ½-inch dice
- Kosher salt
- 4 cloves of garlic, finely chopped
- 1 (28oz) can whole peeled San Marzano tomatoes
- 4 cups vegetable broth, or water
- 1 large bunch of lacinato (or Tuscan) kale, stems removed, leaves roughly chopped into 2-inch pieces
- 4 sprigs of rosemary, tied together with kitchen twine
- 2 bay leaves
- Parmesan rind, optional, but adds so much flavor!
- 2 (15oz) cans of cannellini beans, drained and rinsed
- 1 Tbsp red wine vinegar
- High quality extra virgin olive oil, for serving
- Pecorino Romano or Parmigiano Reggiano, thinly shaved into strips
- Flaky sea salt, for serving
- Freshly cracked black pepper
Instructions
- Toast the bread. Preheat an oven to 375°F (190°C). Rip the bread into bite-size pieces about 1-2-inches big, then place on a rimmed baking sheet. Drizzle with 2 Tbsp of extra virgin olive oil, toss well, then toast for 7 minutes, or until the bread is crispy and lightly golden brown. Set aside.
- Sauté the soffritto. Heat remaining 3 Tbsp extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add diced onion, carrots, and celery, then season with 1 tsp Kosher salt. Cook, stirring occasionally, until the vegetables have softened slightly, about 6-8 minutes. Add 4 cloves chopped garlic, stir, then cook 1 minute more.
- Add liquid. Add 1 (28oz) can of whole peeled tomatoes, either crushing them by hand directly over the pot or breaking up in the pot with a spatula. Add 4 cups of vegetable broth or water, then bring to a simmer.
- Add aromatics. To the pot, add chopped kale leaves, rosemary bundle, 2 bay leaves, and a Parmesan rind, if using. Simmer for 15 minutes.
- Meanwhile, mash half the beans. Place half of the beans in a bowl, then use a fork to mash well. Alternatively, for a smoother texture, you can purée these in a food processor.
- Stir in remaining ingredients. Add mashed cannellini beans, remaining whole cannellini beans, 1 Tbsp red wine vinegar, and about half of the toasted bread, then stir well to thoroughly mix. Remove the bay leaves, herb bundle, and Parmesan rind. Taste and adjust seasoning as needed.
- Garnish, then serve! Finish each bowl of soup with a generous drizzle of a high quality extra virgin olive oil, as much shaved Pecorino or Parmesan as you like, a pinch of flaky sea salt, and freshly cracked black pepper. Top with a few remaining bits of toasted bread, then enjoy immediately!
Notes
- Serves 6 as a main or 8 as a starter.
- If you want, you can process the soffritto in a food processor. This definitely saves time, but yields less texture from the vegetables in the finished soup. My personal preference is for more texture, so I chop them by hand. Do whichever you prefer!
- Leftovers and storage: Store any leftover Ribollita in the refrigerator in an airtight container. It can be refrigerated for up to 3-4 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to thin the soup.
- To freeze: For longer storage, Ribollita can be frozen. Allow the soup to cool completely before transferring it to a freezer-safe container, leaving some space for expansion. Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove. Note that freezing can affect the texture of the bread.
Nutrition
Serving: 1.5cups | Calories: 375kcal | Carbohydrates: 49g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1628mg | Potassium: 669mg | Fiber: 12g | Sugar: 11g | Vitamin A: 5405IU | Vitamin C: 28mg | Calcium: 200mg | Iron: 6mg
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