Ribollita (Tuscan Bread and Vegetable Soup)

Ribollita (Tuscan Bread and Vegetable Soup)

Ribollita is a classic Italian vegetable soup served with bread to soak up the liquid. You can make this dish ahed of time, just don't add the bread until ready to serve.

Course Soup

Cuisine Italian

Keyword ribollita

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 295kcal

Author Angela Allison

Ingredients

¼ cup olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
1 teaspoon kosher salt
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
2 cups green cabbage, shredded
2 cups kale, cut into strips
15 ounce can diced tomatoes
6 cups low sodium vegetable broth (or chicken broth)
2 - 15 ounce cans Cannellini beans, divided (do not drain)
8 slices day-old Italian bread
kosher salt and black pepper to taste
grated parmesan cheese for serving

Instructions

Heat the oil in a large pot or dutch oven over medium heat. Add in the onions, carrots, celery, kosher salt, rosemary, thyme, and sage, and stir frequently until the onions have softened; about 10 minutes. Stir in the cabbage, kale, tomatoes. Pour in the vegetable broth and bring to a low boil. Let simmer, stirring occasionally, for about 30 minutes.
While the soup cooks, roughly mash the contents of one of the cans of cannellini beans with a potato masher or food processor. Add both the whole and mashed beans to the soup and cook for an hour more over low heat. Season with salt and pepper to taste.
To serve, place a slice of the day-old bread in the bottom of a soup bowl. Ladle on the soup and let sit for 3 minutes to soften the bread. Serve with a sprinkle of grated parmesan cheese.

Notes

You can use any leafy greens you want for the kale. Swiss chard or any variety of kale works.
Use a good quality vegetable broth or chicken broth.
Canned beans work great in the recipe but you could also make with dried beans. Just soak and cook them before using.
Store leftover soup in an airtight container in the refrigerator (separate from the bread) for up to five days. When ready to eat, reheat the soup and then add in the bread.

Nutrition