Name: Ribollita Recipe (Tuscan Vegetable and Bread Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 medium onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 3 tablespoons extra virgin olive oil; 1 pinch red pepper flakes; 1 can (400 g / 14 oz) crushed tomatoes; 2 cans (425 g / 15 oz each) cannellini beans, drained and rinsed; 1 bunch Tuscan kale, stems removed and leaves chopped; 6 cups vegetable broth; 1 Parmesan rind (optional); 3 cups stale crusty bread, torn into bite-sized pieces; Salt, to taste; Black pepper, to taste; Extra virgin olive oil, for serving; Freshly grated Parmesan cheese, for serving

Description

Ribollita is a hearty Tuscan vegetable and bread soup made with cannellini beans, kale, and crusty bread. It’s rich in flavor, comforting, and perfect for chilly days or make-ahead meals.

Ingredients

1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 pinch red pepper flakes
1 can (400 g / 14 oz) crushed tomatoes
2 cans (425 g / 15 oz each) cannellini beans, drained and rinsed
1 bunch Tuscan kale, stems removed and leaves chopped
6 cups vegetable broth
1 Parmesan rind (optional)
3 cups stale crusty bread, torn into bite-sized pieces
Salt, to taste
Black pepper, to taste
Extra virgin olive oil, for serving
Freshly grated Parmesan cheese, for serving

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Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until soft and fragrant.
Add the minced garlic and red pepper flakes. Cook for 1 minute until aromatic.
Stir in the crushed tomatoes and cannellini beans. Cook for 2–3 minutes to blend the flavors.
Add the vegetable broth and Parmesan rind, if using. Bring to a gentle simmer.
Stir in the chopped Tuscan kale and cook for 10–15 minutes until tender.
Add the bread pieces and gently stir. Simmer for another 5 minutes so the bread absorbs the broth and thickens the soup.
Remove the Parmesan rind. Season with salt and black pepper to taste.
Serve hot with a drizzle of olive oil and freshly grated Parmesan.

Notes

Use day-old rustic bread like sourdough for best texture.
Ribollita thickens as it sits—add more broth when reheating if needed.
Swap kale with Swiss chard or spinach if preferred.
The soup is even better the next day—ideal for meal prep.
Freezes well for up to 3 months; thaw and reheat gently.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 620mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 9g
Protein: 12g
Cholesterol: 5mg