Tuscan Ribollita Soup is a warm and hearty dish packed with veggies, beans, and bread. It’s like a cozy hug in a bowl, perfect for chilly days!
Every spoonful feels like a little party of flavors, especially with the kale and tomatoes. I love making a big batch so I can enjoy it all week long—nothing beats a delicious lunch! 😊
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil is a must for its rich flavor. If you’re out of it, you can use any light olive oil or sunflower oil, but the taste may change slightly.
Kale: Kale is the classic choice for ribollita. If you can’t find it, try Swiss chard or even spinach, but add those later in the cooking time as they wilt faster.
Cannellini Beans: While cannellini beans are ideal, borlotti beans work just as well if that’s what you have. In a pinch, any white beans like navy or great northern can be used.
Potatoes: Regular white or Yukon gold potatoes are great, but you can swap them for sweet potatoes for a different twist. Just remember that sweet potatoes will add a sweeter flavor to the soup.
Herbs: Fresh rosemary and thyme are traditional, but if you only have dried herbs, use about 1 teaspoon each instead. Fresh herbs make a big difference, but don’t worry too much if they aren’t available!
How Can I Ensure My Soup is Flavorful and Well-Seasoned?
Getting the flavors just right in ribollita is key. Start by sautéing the onions, carrots, and celery in olive oil. This mix, known as soffritto, builds the soup’s base flavor. Be patient while they soften; about 7-8 minutes should do!
- After adding garlic, don’t rush; let it cook just until fragrant, usually a minute or so.
- Season with salt and pepper as you cook, not just at the end. It helps layer the flavors.
- When adding the herbs, remember to remove them before serving. You want their essence without the bits.
After adding the cubed bread, give the soup some extra time to sit before serving. This soaking allows the bread to absorb the flavors, making your ribollita even tastier!
How to Make Tuscan Ribollita Soup
Ingredients You’ll Need:
For the Soup:
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chopped kale (or cavolo nero)
- 2 medium potatoes, peeled and diced
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup dried cannellini or borlotti beans, soaked overnight and drained (optional for added authenticity)
- 6 cups vegetable broth or water
- 1 cup day-old crusty bread, cut into cubes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This delicious Tuscan ribollita soup will take about 1 hour and 30 minutes to prepare. You’ll spend about 15 minutes prepping your ingredients and a total cooking time of around 1 hour—plus some extra chill time if you want to enjoy it the traditional way!
Step-by-Step Instructions:
1. Prepare the Dried Beans (if using):
Start by cooking the dried cannellini or borlotti beans. Place them in a pot with enough water to cover, and cook until they’re tender, which usually takes about 1 hour. Once they’re done, drain them and set aside.
2. Sauté the Aromatics:
In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these vegetables until they start to soften, which should take about 7-8 minutes. The smell will be amazing as they cook!
3. Add Garlic and Veggies:
Next, stir in the minced garlic and cook it for about 1 minute until it becomes fragrant. Then, add in the diced potatoes, chopped kale, canned tomatoes, the cooked dried beans (if you made them), and the rinsed canned cannellini beans.
4. Bring to a Boil:
Pour in the vegetable broth or water, and add the fresh rosemary and thyme sprigs. Bring everything to a boil—this will help infuse all those lovely flavors together.
5. Simmer the Soup:
Once it’s boiling, reduce the heat and let it simmer uncovered for about 45 minutes to an hour. You want the veggies to be very tender and the flavors to develop beautifully.
6. Season and Soften:
After the simmering time, remove the herb sprigs and season your soup with salt and pepper to taste. About 15 minutes before you’re ready to serve, stir in the cubes of day-old bread. This will help thicken the soup and give it a hearty texture.
7. Chill for Authenticity (Optional):
If you want an authentic ribollita experience, let the soup cool a bit and then refrigerate it overnight. This allows the flavors to deepen even more. When you’re ready to eat, reheat it gently on the stove.
8. Serve and Enjoy:
Your ribollita soup is ready! Serve it hot, drizzled with a little extra olive oil, and sprinkle some grated Parmesan cheese on top if you like. This soup is not just a dish; it’s a warm embrace on a cold day!
Can I Use Fresh Beans Instead of Canned?
Absolutely! If you prefer to use dried beans, soak half a cup overnight and cook them before adding to the soup. They typically take about an hour to become tender. Just remember to drain and rinse them before mixing them in!
How Can I Thicken the Soup Without Bread?
If you’re looking to thicken the soup without using bread, try blending a portion of the soup with an immersion blender before adding the bread. You can also add more potatoes or even a small amount of cornstarch mixed with water to achieve a thicker consistency.
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 3 months. Just make sure to leave out the bread if you plan to freeze it, as it can become mushy when reheated!
Is Ribollita Soup Vegetarian or Vegan?
This ribollita soup is naturally vegetarian and can easily be made vegan! Just ensure that the vegetable broth you use is vegan, and you’re good to go!
