Ribollita (Tuscan Bread Soup) Recipe
Here’s a classic and comforting recipe for Ribollita, a traditional Tuscan bread soup made with vegetables, beans, and stale bread. It’s hearty, wholesome, and full of rustic Italian flavor.
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
-----------------------------------------------------------------------------------------------------------------------------
.png "Ribollita (Tuscan Bread Soup) Recipe")
Ingredients:
Vegetables & Beans:
2 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 bunch kale (preferably lacinato/dinosaur kale), chopped
1 small bunch Swiss chard or spinach (optional), chopped
1 medium potato, peeled and diced
1 zucchini, diced (optional)
1 (14 oz / 400 g) can diced tomatoes
1½ cups cooked cannellini beans (or 1 can, drained and rinsed)
4 cups vegetable broth (or water)
Salt and black pepper, to taste
1 tsp dried thyme or Italian herbs
1 bay leaf
Bread & Finishing:
4–6 thick slices of stale rustic bread (Tuscan or sourdough), torn into chunks
Extra virgin olive oil, for drizzling
Grated Parmesan cheese (optional, for serving)
---------------------------------------------------------------------------------------------------------------
Instructions:
1. Sauté the Base:
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for about 8-10 minutes until softened.
Add garlic and cook for 1 more minute until fragrant.
2. Add the Vegetables:
Stir in the potato, zucchini (if using), kale, and chard/spinach.
Cook for a few minutes, letting the greens wilt slightly.
3. Build the Soup:
Add the diced tomatoes, cannellini beans, vegetable broth, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the vegetables are tender.
4. Add the Bread:
Stir in the chunks of stale bread. Simmer for another 10-15 minutes, allowing the bread to break down and thicken the soup.
If too thick, add a bit more broth or water to loosen.
5. Final Touch:
Remove bay leaf. Adjust seasoning.
Let the soup sit for a few hours or overnight. "Ribollita" means “reboiled”, and it's traditionally even better the next day!
---------------------------------------------------------------------------------------------------------------
To Serve:
Reheat gently if made ahead.
Drizzle with high-quality extra virgin olive oil.
Top with grated Parmesan (optional).
Serve with more crusty bread on the side.
Tips:
The soup should be thick, almost stew-like.
Use day-old, crusty, unsalted Tuscan bread if possible.
You can also blend a cup of beans and add it for a creamier texture.
