The Best Authentic Tuscan Ribollita Soup Recipe 🍲🌿✨
1. Introduction
If you’re searching for hearty, filling soup recipes that combine rustic flavors with healthy ingredients, then the Authentic Tuscan Ribollita Soup is the perfect choice. This traditional Italian stew from around the world, embodies the essence of chunky soups that are both wholesome and delicious. With its rich flavors, high iron content, and wholesome ingredients, this recipe is ideal for those looking to make filling soup recipes healthy. Plus, it’s an excellent way to utilize leftover beans, turning what seems like leftover beans, what to do with into a comforting meal.
2. Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 400g (14 oz) cannellini beans or leftover beans
- 400g (14 oz) chopped tomatoes
- 4 cups vegetable broth
- 2 cups kale, chopped
- Stale Tuscan bread or crusty bread, sliced
- Salt and pepper to taste
- Fresh basil and thyme for garnish
3. Preparation of Tuscan Ribollita Soup
**1. Prepare the vegetables**
In a large pot, heat the CAROTE Premium 16pc Nonstick Cookware Set with two tablespoons of olive oil. Add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables soften, about 5-7 minutes, stirring occasionally. This step infuses the broth with aromatic flavors essential for authentic stews from around the world.
**Add the beans and tomatoes**
Add the cannellini beans and chopped tomatoes to the pot. Stir well and cook for another 5 minutes, allowing the flavors to meld. For an easier cooking process, consider using a Slow Cooker to prepare the broth and vegetables, which makes this an even more convenient recipe.
**Simmer the soup**
Pour in the vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce the heat and let it simmer uncovered for 30-40 minutes. This deepens the flavors, making the hearty soup recipes more robust and perfect for a wholesome meal.
**Add the kale and bread**
In the final 10 minutes, add the chopped kale to the pot for a nutritious boost of high iron soup recipes. Simultaneously, place slices of stale Tuscan or crusty bread into bowls. Ladle the hot soup over the bread, allowing it to soak up the flavors, creating a perfect chunky soup experience with each serving.
4. Serving Suggestions
Serve your authentic Tuscan Ribollita hot, garnished with fresh basil and thyme. This soup recipe pairs wonderfully with a side of extra crusty bread or a simple green salad. For a convenient addition to your kitchen, consider using the Ninja SLUSHi Pro RapidChill Drink Maker to prepare a refreshing beverage alongside.
5. Storage Tips
Leftover Tuscan Ribollita stores well in airtight containers for up to 3 days in the refrigerator. Reheat gently on the stove or in the microwave. The soup often tastes even better the next day, as the flavors deepen—a classic trait of slow-cooker recipes. For longer storage, freeze in portions for up to a month.
6. Variations and Tips
Feel free to customize this recipe by adding other seasonal vegetables or beans. If you prefer a more rustic texture, leave some beans partially intact. Additionally, use a Portable Rapid Ice Maker for chilled drinks to serve alongside your meal, especially on warm days. This vegan Zuppa Toscana variation offers another delicious option for plant-based eaters.
7. Frequently Asked Questions (FAQs)
What makes Ribollita an authentic Tuscan stew?
Ribollita is renowned for its simple, rustic ingredients—primarily vegetables, beans, and bread—and its traditional method of slow simmering, which develops deep, comforting flavors typical of Tuscany’s dinner recipes.
Can I use other types of beans for this soup?
Yes, you can substitute cannellini beans with borlotti or kidney beans. However, for authentic flavor, cannellini beans are preferred. To learn more about black bean soups, explore the link for variation ideas.
Is this soup suitable for vegan diets?
Absolutely! This vegan version of Tuscan Ribollita uses vegetable broth and plant-based ingredients, making it perfect for vegans and vegetarians alike.
8. Final thoughts
The authentic Tuscan Ribollita soup recipe is a perfect example of healthy, filling, and delicious stews from around the world. Its wholesome ingredients, ease of preparation, and ability to utilize leftovers make it an essential addition to your collection of dinner recipes. Enjoy this rustic dish for a comforting meal any time of the year, and elevate your culinary repertoire with this timeless Italian classic.
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The Best Authentic Tuscan Ribollita Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Discover the rich flavors of Italy with the authentic Tuscan Ribollita Soup recipe. This hearty, rustic stew combines fresh vegetables, beans, and crusty bread for a wholesome meal that hits the spot. Perfect for a comforting dinner, this traditional Italian soup is easy to prepare and ideal for leftovers, making it a must-try for soup lovers and health-conscious home cooks.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 400g (14 oz) cannellini beans or leftover beans
- 400g (14 oz) chopped tomatoes
- 4 cups vegetable broth
- 2 cups kale, chopped
- Stale Tuscan bread or crusty bread, sliced
- Salt and pepper to taste
- Fresh basil and thyme for garnish
Instructions
- In a large pot, heat the extra virgin olive oil. Add the chopped onion, carrots, and celery. Cook over medium heat until soft, about 5-7 minutes, stirring occasionally.
- Add the cannellini beans and chopped tomatoes to the pot. Cook for another 5 minutes, stirring to combine flavors.
- Pour in the vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat and simmer uncovered for 30-40 minutes.
- In the final 10 minutes, add chopped kale to the pot. Meanwhile, place slices of stale Tuscan or crusty bread into bowls. Ladle hot soup over the bread, allowing it to soak up the flavors.
Notes
- For richer flavor, let the soup sit overnight before reheating.
- Use high-quality extra virgin olive oil for best taste.
- Feel free to add other seasonal vegetables or beans for variation.
- This soup can be made vegetarian or vegan by ensuring the broth is vegetable-based.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
