Tuscan Ribollita Soup is a hearty dish packed with fresh veggies, beans, and bread! This tasty soup is like a warm hug on a chilly day.
I love how it uses leftover bread, turning it into a thick, comforting delight! Plus, it’s a great way to sneak in some greens without anyone noticing. 🥬
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, olive oil brings a nice, fruity flavor. If you’re out of it, avocado oil or coconut oil can work too, but the taste will be different.
Vegetables: The mix of onion, carrots, and celery is crucial for the soup’s base flavor, often called a mirepoix. You can swap with leeks or red bell pepper if you want a different twist.
Potato: I love using Yukon Gold potatoes for creaminess. If you’re looking for a lower-carb option, cauliflower can be a great substitute—just chop it small and adjust cooking time.
Kale: This green adds a nutritional boost! If kale isn’t available, Swiss chard or spinach can work, but add spinach later to keep it vibrant and fresh.
Beans: Cannellini beans are classic, but any white beans like navy or great northern can fit in. For a protein boost, chickpeas would also offer a nice change.
How Do I Achieve a Flavorful Base for My Soup?
The first few steps set your soup’s foundation, so pay close attention. Sautéing the onion, carrots, and celery helps release their natural sugars, creating a depth of flavor.
- Heat olive oil in a large pot on medium heat.
- Add the diced onion, carrots, and celery. Stir frequently for about 5-7 minutes until softened. This stage is key!
- Introduce minced garlic and cook for just 1 more minute until it’s fragrant, but be careful not to burn it.
Following these steps will greatly enhance your soup’s taste. Enjoy the aroma while you cook!
How to Make Tuscan Ribollita Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 small potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale, stems removed and chopped
- 1 small piece of stale rustic bread (optional)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 40 minutes for cooking, totaling around 55 minutes. This hearty soup comes together quickly, making it a perfect meal for any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these veggies together until they soften, which should take about 5-7 minutes. This creates a delicious base for your soup!
2. Add Garlic:
Next, toss in the minced garlic and cook for another minute. You want to wait until it’s fragrant, but be careful not to let it burn!
3. Stir in Herbs and Potato:
Add the diced potato, dried thyme, dried rosemary, and bay leaves to the pot. Give everything a good stir and cook for about 2 minutes. This helps the potatoes soak up those tasty flavors.
4. Combine the Rest of the Ingredients:
Now, add the can of diced tomatoes (including their juice), rinsed cannellini beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
5. Simmer the Soup:
Let the soup simmer uncovered for about 25-30 minutes, or until the potatoes and other vegetables are nice and tender. Stir occasionally to keep things moving!
6. Add the Kale:
Once the vegetables are tender, stir in the chopped kale. Cook for another 10 minutes until the kale is tender but still retains a bright color. This gives the soup a great pop of freshness!
7. Optional Bread Addition:
If you like, tear the rustic bread into chunks and stir it into the soup. This will help thicken it while adding some extra texture. Let it soak for a few minutes.
8. Season and Serve:
Finally, season your soup with salt and pepper to taste. Don’t forget to remove the bay leaves before serving—they’re just for flavor! Ladle the soup into bowls and sprinkle with grated Parmesan cheese if you wish. Serve hot and enjoy!
This hearty, rustic Tuscan Ribollita soup is perfect for a comforting meal rich with vegetables, beans, and nourishing flavors. Happy cooking!
Can I Use Different Types of Beans?
Absolutely! While cannellini beans are traditional for Ribollita, you can substitute them with navy beans, great northern beans, or even chickpeas for a different flavor and texture.
What if I Don’t Have Kale?
No worries! If kale isn’t on hand, you can easily use Swiss chard or spinach instead. Just add spinach at the end of cooking to preserve its vibrant color and nutrients.
How Long Will Leftover Soup Last?
Stored in an airtight container in the fridge, your Ribollita can last for up to 3 days. Just reheat on the stovetop or in the microwave, adding a splash of vegetable broth if it thickens too much.
Can I Make This Soup Vegan?
This recipe is already vegan if you skip the Parmesan cheese. You can use nutritional yeast for a cheesy flavor if desired or simply enjoy it without cheese!
