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
Scale
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
