Tuscan Ribollita Soup is a hearty dish packed with fresh veggies, beans, and bread. It’s like a warm hug in a bowl, perfect for chilly days!
Making it is super simple! Just toss everything in a pot and let it cook. I love how the flavors meld together—it’s a cozy meal that feels healthy too! 🍲
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing, adding flavor and richness. You can use extra virgin olive oil for the best flavor, but any neutral oil will work if you’re in a pinch.
Beans: Cannellini beans give this soup a creamy texture. If you don’t have them, white kidney beans or chickpeas can be good alternatives.
Greens: Savoy cabbage and kale add nutrition and texture. Spinach or collard greens can also work well if you’re looking for something different.
Bread: Day-old bread is essential for thickening the soup. If you’re gluten-free, you can use a gluten-free bread, or even skip it if you prefer a lighter soup.
Potatoes: They add heartiness to the soup. Sweet potatoes are a tasty alternative, giving a slight sweetness and beautiful color.
How Do You Get the Best Flavor from Your Vegetables?
The flavor of this soup starts with the right cooking technique. Sautéing the vegetables correctly is key. Here’s how to do it:
- Heat the olive oil on medium heat—not too hot, or you might burn the garlic.
- Add your chopped onion, celery, and carrots first. Cook them until soft, about 7-8 minutes; stirring occasionally helps even cooking.
- Once softened, add garlic and just cook for about 1 minute more—overcooking garlic can make it bitter.
By giving your base ingredients enough time to cook, you pull out their natural sweetness, which really shines through in the final soup!
How to Make Delicious Tuscan Ribollita Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth or water
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 head of savoy cabbage or kale, chopped
- 2 cups chopped Swiss chard or kale (or a mix)
- 1/2 cup chopped kale
- 2 medium potatoes, peeled and diced
- 2 cups day-old bread (stale or toasted), cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
- Extra olive oil, for drizzling
How Much Time Will You Need?
This hearty Tuscan Ribollita soup takes about 15 minutes to prepare and around 45-50 minutes to cook, making it perfect for a cozy evening. Plus, if you let it cool overnight, you can reheat it the next day for even better flavors!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Sauté until they are softened, which takes about 7-8 minutes. Keep an eye on them and stir occasionally!
2. Add Garlic:
Once the vegetables are soft, stir in the minced garlic and let it cook for another minute. You should smell its lovely aroma filling your kitchen!
3. Pour in Tomatoes and Broth:
Next, add the diced tomatoes, vegetable broth (or water), and diced potatoes to the pot. Bring everything to a boil, then lower the heat to let it simmer gently.
4. Stir in Beans and Greens:
After about 5 minutes, add the drained cannellini beans, chopped kale, Swiss chard (or any other greens you’re using), along with the dried thyme and rosemary. Let the soup simmer for 30-40 minutes, or until the potatoes and greens become tender.
5. Season the Soup:
Once your vegetables are tender, taste the soup and adjust the seasoning with salt and freshly ground black pepper.
6. Add the Bread:
Throw in the stale bread cubes and stir well to let them soak up the soup. Continue simmering for another 5-10 minutes until the soup thickens and takes on a hearty texture.
7. Serve and Enjoy:
Serve the ribollita hot in bowls. Drizzle some extra olive oil on top and sprinkle with grated Parmesan cheese for a delicious finish.
8. Leftover Tip:
If you have leftovers, let the soup cool down and store it in the fridge. The next day, reheat before serving; this makes the flavors even richer!
Enjoy your classic hearty Tuscan Ribollita soup with toasted bread on the side! It’s warming, filling, and perfect for a chilly day.
Can I Use Different Types of Beans?
Absolutely! While cannellini beans are traditional, you can easily substitute them with white kidney beans or chickpeas if that’s what you have on hand.
How Long Will Leftover Soup Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup may thicken as it sits, so add a splash of water or broth when reheating to reach your desired consistency.
Can I Use Fresh Greens Instead of Kale or Swiss Chard?
Yes, you can use fresh spinach or collard greens if you prefer. Just adjust the cooking time slightly, as these greens cook faster than kale or chard.
What’s the Best Way to Serve Ribollita?
Ribollita is best served hot with a drizzle of extra virgin olive oil on top. You can garnish it with grated Parmesan cheese for an extra touch of flavor. It’s also delicious alongside a slice of crusty bread!
