Description
Experience the heartwarming comfort of Traditional Tuscan Ribollita Soup, a rustic Italian classic that showcases simple, wholesome ingredients. This nourishing soup is made with crusty stale bread, creamy cannellini beans, and seasonal vegetables, simmered to perfection for a rich and satisfying meal. Perfect for cozy family dinners or festive gatherings, ribollita is not only delicious but also a great way to use up leftover bread. It’s vegetarian-friendly and can be easily customized with your favorite vegetables or herbs. Enjoy it topped with fresh parsley and a drizzle of high-quality olive oil for an extra touch of flavor.
Ingredients
- 8 ounces crusty sourdough or ciabatta bread
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion
- 2 celery stalks or 1 fennel bulb
- 2 medium carrots
- 3 garlic cloves
- 1 teaspoon chopped fresh rosemary
- ¼ cup dry white apple vinegar
- 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 1½ cups cooked cannellini beans
- 8 ounces lacinato kale
- Parmesan rind and grated cheese for serving
Instructions
- Preheat the oven to 350°F. If using fresh bread, spread torn pieces on a parchment-lined baking sheet and bake for 10–20 minutes until dried.
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion, celery (or fennel), carrots, salt, and pepper; cook for about 10–15 minutes until softened.
- Stir in grated garlic and rosemary, then add apple vinegar and let it cook off briefly.
- Pour in diced tomatoes with juice, vegetable broth, cannellini beans, and Parmesan rind. Simmer covered for about 20 minutes.
- Remove the Parmesan rind; stir in torn kale leaves and cook until wilted (about 5 minutes). Mix in half the dried bread to thicken; adjust consistency by adding more bread if desired.
- Serve hot with additional bread slices, drizzled olive oil, and grated Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg
Keywords: Choose stale bread for optimal texture. Feel free to customize by adding other vegetables like zucchini or potatoes. Let the soup sit for flavors to meld; it tastes even better the next day!