Tuscan Ribollita Soup is a cozy, hearty dish packed with veggies, beans, and bread. It’s like a warm hug in a bowl, bringing comfort and a burst of flavor!
This soup is perfect for chilly days when you need something extra special. I love how it gets better with time—leftovers are simply the best! 🥣❤️
Key Ingredients & Substitutions
Olive Oil: This is the base for your soup, giving it a rich flavor. Extra virgin olive oil is a great choice. If you’re looking for a lighter option, you can switch it out for avocado oil instead.
Onion, Carrots, and Celery: These create the aromatic base known as the “sofrito.” You can use shallots for a milder onion flavor. If you’re short on carrots or celery, try adding bell peppers or leeks instead.
Kale or Cavolo Nero: Kale adds a nice texture and nutrition to the soup. Spinach or Swiss chard can substitute for kale, but you may want to add them closer to the end of cooking since they wilt faster.
Cannellini Beans: These creamy beans are classic for ribollita. If you’re in a pinch, you could use navy or great northern beans. Just make sure to rinse and drain them well!
Stale Bread: This is essential for thickening the soup. If you don’t have stale bread, lightly toasting fresh bread works too. Look for crusty breads like baguette or ciabatta.
How Do I Sauté Veggies to Maximize Flavor?
Sautéing your vegetables correctly at the beginning helps build a deep flavor for your soup. Start with medium heat to soften your aromatics without burning them. Here’s how:
- Heat the olive oil in a large pot.
- Add onions, carrots, and celery, cooking for 7-8 minutes until soft.
- Stir in the garlic last, then stir it for just a minute until it’s fragrant – this prevents burning.
Cooking these veggies until soft and slightly caramelized will create a rich foundation for your ribollita.
How to Make Tuscan Ribollita Soup
Ingredients You’ll Need:
For the Soup:
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bunch kale or cavolo nero, chopped
- 2 medium potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth or water
- 1 cup stale bread chunks (preferably crusty Tuscan bread)
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Optional: Parmesan cheese for garnish
How Much Time Will You Need?
This ribollita soup will take about 15 minutes to prep and around 50 minutes of cooking. So, you’ll need a total of about 1 hour and 5 minutes to make this warm, hearty dish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
To start, heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté these veggies together for about 7-8 minutes until they become soft and slightly golden. This will build a nice flavor base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for another minute, just until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
3. Mix in the Vegetables:
Now, it’s time to add in the diced potatoes, chopped kale (or cavolo nero), diced tomatoes (with their juice), dried thyme, dried oregano, and the bay leaf. Stir everything together so that the veggies are well mixed.
4. Bring to a Simmer:
Pour in the vegetable broth or water, and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 30 minutes. This will allow the vegetables to become tender and the flavors to meld.
5. Add Beans:
After 30 minutes, stir in the drained and rinsed cannellini beans to the pot. Let the soup simmer for an additional 10 minutes to warm the beans through.
6. Season the Soup:
Remove the bay leaf and season your soup with salt and freshly ground black pepper to taste. This is where you can adjust the flavors to your liking!
7. Add the Bread:
Now for the magic trick—add the stale bread chunks into the soup and stir well! Let this sit for about 5-10 minutes so the bread can soak up some liquid and soften. The soup should become thick and hearty.
8. Serve and Garnish:
Grab your bowls and spoon the delicious soup into them. Garnish with fresh parsley and, if you like, sprinkle some grated Parmesan cheese on top for added flavor!
9. Enjoy:
Serve the ribollita hot, and don’t forget to have some extra crusty bread on the side for dipping. This soup is not just comforting; it gets even better when reheated, so feel free to enjoy leftovers!
Enjoy your hearty Tuscan Ribollita soup – it’s perfect for cozy days!
Can I Use Fresh Bread Instead of Stale Bread?
Yes, you can use fresh bread, but it’s best to lightly toast it first to help it hold up in the soup. Stale bread is ideal as it absorbs the flavors beautifully and adds to the texture.
How Can I Store Leftover Ribollita Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, do so gently on the stove or in the microwave. You might need to add a splash of broth or water to loosen it up, as the bread will absorb more liquid over time.
Can I Make This Soup Vegan?
Absolutely! This recipe is already vegan-friendly since it uses vegetable broth and no animal products. Just skip the optional Parmesan cheese or use a vegan cheese substitute for garnish.
What Other Greens Can I Use?
If you don’t have kale or cavolo nero, you can use spinach, Swiss chard, or even mustard greens. Just remember to add them towards the end of cooking, as they wilt more quickly.
