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
Scale
- 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