Tuscan Ribollita Soup is the very definition of classic Italian comfort food: humble ingredients transformed into a hearty, soul-warming bowl that tells a story with every bite. This rustic bread-thickened vegetable soup is packed with vibrant veggies, creamy cannellini beans, and leafy kale, laced with earthy herbs and a hint of lemon. It’s a dish that gets even better the next day, and with its rich, velvety texture, it’s as perfect for cozy weeknight dinners as it is for impressing guests with true Tuscan flavor.
Ingredients You’ll Need
The magic of Tuscan Ribollita Soup lies in its everyday ingredients, each one bringing something vital to the table—whether it’s sweetness, crunch, color, or depth. These simple components, when cooked together, create a symphony of taste and texture that’s much greater than the sum of its parts.
- Olive oil: Deepens the flavor foundation and adds that signature Mediterranean touch.
- Yellow onion (chopped): Provides gentle sweetness and aroma as your base.
- Carrots (diced): Brings subtle earthiness and a gorgeous pop of color.
- Celery stalks (diced): Adds crunch and fragrant herbal notes to the brothy base.
- Garlic (minced): Delivers warm, savory complexity everyone loves.
- Dried thyme: Offers woodsy notes that build classic soup flavor.
- Dried oregano: Adds a touch of Mediterranean brightness.
- Red pepper flakes (optional): For a gentle, warming kick—adjust to your taste.
- Canned diced tomatoes (14.5 ounces): Brings acidity and color, forming a tangy broth.
- Canned cannellini beans (15 ounces, drained and rinsed): Adds creamy texture and protein punch.
- Vegetable broth (4 cups): The soul of the soup, infusing everything with comforting depth.
- Tuscan or lacinato kale (2 cups, chopped): Contributes hearty greens with a wonderful chew.
- Small zucchini (diced): A soft, delicate vegetable that soaks up the herbal aromas.
- Day-old crusty bread (2 cups, torn): The heart of ribollita, thickening the soup and adding body—nothing beats rustic bread here.
- Salt (1/2 teaspoon): Balanced seasoning brings everything together.
- Black pepper (to taste): Sharpens and heightens all the other flavors.
- Lemon juice (1 tablespoon): A squeeze of bright acidity wakes up the whole dish.
- Grated Parmesan cheese (for serving, optional): For that irresistible savory finish—choose a vegan alternative if desired.
How to Make Tuscan Ribollita Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 7 to 8 minutes. You want the vegetables to become soft and just beginning to turn golden—this slow build creates a savory backdrop that’s worth every second. Don’t rush; this step builds the base flavor for your Tuscan Ribollita Soup.
Step 2: Layer in the Flavor
Next up, stir in the minced garlic, dried thyme, oregano, and a sprinkle of red pepper flakes if you want a gentle kick. Let this mix cook for just about a minute, until you catch that wonderful aroma blooming from the pot. This is when the kitchen truly starts to smell like Tuscany!
Step 3: Pour in Tomatoes, Beans, Broth, and Veggies
Tip in the diced tomatoes (with their juices), cannellini beans, vegetable broth, chopped kale, and diced zucchini. Give everything a generous stir so the flavors start to mingle. Bring the mixture to a lively boil, then lower the heat and let it all simmer gently for 20 to 25 minutes. The veggies and beans become meltingly tender at this stage, infusing the broth with a delightful richness.
Step 4: Add the Bread
Now, the truly Tuscan magic happens: add the torn day-old crusty bread to your simmering pot. Stir well and watch as the bread dissolves into the soup, thickening it into a rustic, homey stew. Simmer for another 5 minutes, letting the flavors meld and the texture become pleasingly velvety.
Step 5: Final Seasoning
Taste your creation and season with salt, black pepper, and a bright splash of lemon juice. If you want a little extra richness, scatter a handful of grated Parmesan cheese over each bowl just before serving. Your Tuscan Ribollita Soup is now ready to be enjoyed!
How to Serve Tuscan Ribollita Soup
Garnishes
A good garnish adds visual appeal and the last punch of flavor. For Tuscan Ribollita Soup, I love a generous shower of grated Parmesan cheese, a drizzle of quality olive oil, or a scattering of fresh herbs like parsley or basil. If you want a little heat, another pinch of red pepper flakes elevates the soup’s earthiness without overpowering it.
Side Dishes
This soup is a meal in itself, but it shines even brighter alongside simple sides. Warm, crusty Italian bread is my personal favorite—it’s wonderful for dunking every last drop. A crisp green salad with citrus vinaigrette or some marinated olives are also perfect companions, adding freshness and zing to the hearty meal.
Creative Ways to Present
For a rustic family-style presentation, ladle the Tuscan Ribollita Soup into a big earthenware bowl set at the table—let everyone help themselves! For a dinner party twist, serve the soup in individual mugs or mini bread bowls for a fun, edible surprise. Topping each serving with different garnishes lets guests customize their own bowl—extra Parmesan, a swirl of pesto, or some toasted seeds all work beautifully.
Make Ahead and Storage
Storing Leftovers
Tuscan Ribollita Soup only gets tastier as it sits! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen, the soup thickens even more, and you’ll love discovering how satisfying it is the next day.
Freezing
Yes, you can freeze this soup! Allow the soup to cool completely, then transfer to freezer-safe containers. For the best texture, freeze before adding the bread, then stir it in after reheating. The soup will keep well for up to 3 months—an easy, comforting meal just waiting in your freezer.
Reheating
Reheating Tuscan Ribollita Soup is a breeze. Warm it gently on the stovetop over low-medium heat, adding a splash of water or broth to loosen if it’s become very thick. Stir frequently, and once piping hot, serve with your favorite toppings. Microwave reheating also works for single portions—just cover to avoid splatters and heat in intervals, stirring between each.
FAQs
Can I use another type Soup
Absolutely! While cannellini beans are traditional and lend a creamy texture, you can swap in great northern beans, navy beans, or even chickpeas. Each will add a unique twist while keeping the soup hearty and filling.
Is Tuscan Ribollita Soup gluten-free?
The classic version is not gluten-free because of the bread, but you can simply substitute your favorite gluten-free crusty bread. The texture and flavor remain just as comforting—nobody will notice the difference!
Can I make Tuscan Ribollita Soup ahead for a party?
Yes, and you definitely should! The flavors actually improve overnight, so making it the day before your gathering is a smart move. Just reheat gently before serving, and maybe have some fresh bread on the side for dunking.
What should I do if my soup gets too thick?
This soup is meant to be hearty, but if it thickens more than you’d like (especially after cooling), just add a bit more vegetable broth or water as you reheat it. Stir well until you reach your preferred consistency.
How do I make this vegan?
Ribollita is almost naturally vegan, so just leave off the Parmesan cheese or substitute it with a dairy-free alternative. Everything else in the recipe is plant-based and wonderfully nourishing.
Final Thoughts
If you’re after a hearty, wholesome soup that feels like a warm hug on a chilly day, you’ve got to give Tuscan Ribollita Soup a try. It brings together rustic charm, satisfying textures, and layers of flavor that linger long after the last spoonful. Grab your pot, raid the pantry, and let this timeless Italian favorite become a staple in your kitchen!
Print
Tuscan Ribollita Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Tuscan Ribollita Soup recipe that is perfect for a cozy night in. Packed with vegetables, beans, and crusty bread, this Italian soup is a comforting dish that will warm you up from the inside out.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Soup Ingredients:
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups chopped Tuscan kale or lacinato kale
- 1 small zucchini, diced
- 2 cups day-old crusty bread, torn into pieces
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 tablespoon lemon juice
Serving:
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add Flavors: Stir in garlic, thyme, oregano, and red pepper flakes. Cook until fragrant.
- Cook Soup: Add tomatoes, beans, broth, kale, and zucchini. Simmer until vegetables are tender.
- Thicken: Add torn bread to the pot, stirring until it thickens the soup.
- Season and Serve: Season with salt, pepper, and lemon juice. Simmer briefly, then serve in bowls. Top with Parmesan cheese if desired.
Notes
- This soup tastes even better the next day as the flavors meld together.
- Ribollita is traditionally made with leftover minestrone soup, reheated for added depth of flavor.
- Spinach or Swiss chard can be used instead of kale for variation.
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
