Tuscan Ribollita Soup Recipe With Classic Vegetables And Beans

Name: Tuscan Ribollita Soup
Prep time: 1 h 2 min
Cook time: 42 min
Total time: 1 h 2 min
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 1 cup finely diced yellow onion; 1 cup finely diced celery; 1 cup finely diced carrot; The white parts of one leek, thinly sliced; 4 minced garlic cloves; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 cup dry white wine; 28-ounce can of crushed whole peeled tomatoes; 8 cups low-sodium vegetable or chicken broth; 2 teaspoons fresh thyme leaves; 1 teaspoon dried oregano; 2 bay leaves; Optionally, one parmesan cheese rind; 4 cups medium-diced russet potatoes; 1 bunch de-ribbed and chopped lacinato kale; 1 bunch de-ribbed and thinly sliced swiss chard; 2 cups cannellini beans, drained and rinsed for blending and adding back; Bite-sized pieces of stale bread, preferably Ciabatta (or gluten-free if needed), for serving; Extra drizzle of olive oil, for finishing; Optionally, grated parmesan cheese, for topping; Freshly ground black pepper, for topping

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Why You’ll Love This Tuscan Ribollita Soup

If you are a home cook looking for a simple yet satisfying meal, this Tuscan Ribollita Soup hits the spot every time. It’s easy to make with ingredients you might already have on hand, perfect for those busy evenings when time is short. Plus, the flavors remind me of cozy family dinners, where everyone gathers around for something warm and hearty.

This recipe shines because it’s loaded with veggies and beans that keep you feeling great. For instance, the kale and swiss chard add a nutritious boost, making it ideal for busy parents or health-focused folks. I always feel better after eating it, and that’s a win in my book.

One of the best parts is how versatile it can be. You can tweak it for different diets, like going vegan or gluten-free, without losing that authentic taste. It’s no wonder this soup has become a favorite among food enthusiasts and even beginners in the kitchen. To learn more about the health perks of veggies in this recipe, check out health benefits of vegetables.

Ease of Preparation

This soup comes together in about 1 hour and 2 minutes, which makes it perfect for students or working professionals. The steps are straightforward, so even if you’re new to cooking, you’ll handle it with ease. It’s all about chopping veggies and letting them simmer, giving you time to relax.

Health Benefits

Packed with nutrient-rich items like beans and greens, this soup supports your wellness goals. Cannellini beans offer protein and fiber, while the veggies provide vitamins that help with energy and immunity. It’s a go-to for diet-conscious folks wanting a balanced meal.

Versatility and Flavor

You can adapt it for various needs, like using gluten-free bread or skipping cheese for a vegan version. The blend of herbs and veggies creates a distinctive, comforting taste that stands out. For more on bean nutrition, see cannellini bean nutrition facts, which explains why they’re such a great addition.

Jump To

1. Why You’ll Love This Tuscan Ribollita Soup
2. Essential Ingredients for Tuscan Ribollita Soup
3. How to Prepare the Perfect Tuscan Ribollita Soup: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Tuscan Ribollita Soup
5. Mastering Tuscan Ribollita Soup: Advanced Tips and Variations
6. How to Store Tuscan Ribollita Soup: Best Practices
7. FAQs: Frequently Asked Questions About Tuscan Ribollita Soup
8. Tuscan Ribollita Soup

Essential Ingredients for Tuscan Ribollita Soup

Building a great Tuscan Ribollita Soup starts with the right ingredients, and this recipe uses a mix that captures the essence of traditional Italian cooking. Each item plays a key role in creating that hearty, flavorful base. Let’s break it down so you can shop and prepare with confidence.

Below is a complete list of everything you need, based on the classic recipe. I’ve pulled together all the precise measurements to make it simple for you to follow. Remember, fresh ingredients make all the difference in this dish.

3 tablespoons extra virgin olive oil
1 cup finely diced yellow onion
1 cup finely diced celery
1 cup finely diced carrot
The white parts of one leek, thinly sliced
4 minced garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
28-ounce can of crushed whole peeled tomatoes
8 cups low-sodium vegetable or chicken broth
2 teaspoons fresh thyme leaves
1 teaspoon dried oregano
2 bay leaves
Optionally, one parmesan cheese rind
4 cups medium-diced russet potatoes
1 bunch de-ribbed and chopped lacinato kale
1 bunch de-ribbed and thinly sliced swiss chard
2 cups cannellini beans, drained and rinsed (for blending and adding back)
Bite-sized pieces of stale bread, preferably Ciabatta (or gluten-free if needed), for serving
Extra drizzle of olive oil, for finishing
Optionally, grated parmesan cheese, for topping
Freshly ground black pepper, for topping

This list covers everything required for about 8 servings, so it’s perfect for family meals. If you want another potato-based dish to try alongside this, check out our sweet potato casserole recipe for a complementary side.

How to Prepare the Perfect Tuscan Ribollita Soup: Step-by-Step Guide

Ready to make this comforting soup? It’s simpler than it sounds, and the steps flow smoothly from start to finish. This guide uses the fresh ingredients we discussed, ensuring a delicious outcome every time. Let’s dive in with some practical tips that I’ve picked up from my own kitchen experiments.

First, start by heating 3 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 cup each of finely diced yellow onion, celery, and carrot, along with the white parts of one leek thinly sliced and 4 minced garlic cloves. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon crushed red pepper flakes, then cook until the vegetables are tender, about 10 minutes.

Next, pour in 1/2 cup of dry white wine and let it reduce by half, which takes around 2-3 minutes. This step adds a nice depth to the flavor. Then, stir in a 28-ounce can of crushed whole peeled tomatoes, 8 cups of low-sodium vegetable or chicken broth, 2 teaspoons fresh thyme leaves, 1 teaspoon dried oregano, 2 bay leaves, and optionally, a parmesan cheese rind.

Simmer and Add Potatoes

Bring the mixture to a rapid simmer, then reduce the heat and add 4 cups of medium-diced russet potatoes. Cover and cook for about 15 minutes until the potatoes are just tender. At this point, remove the bay leaves and cheese rind if used.

Now, blend 2 cups of the soup with 1 cup of drained and rinsed cannellini beans until smooth, then return it to the pot along with the remaining beans, 1 bunch of de-ribbed and chopped lacinato kale, and 1 bunch of de-ribbed and thinly sliced swiss chard. Simmer uncovered for 10 minutes until the kale wilts and the beans are tender. Adjust seasoning as needed before serving.

Final Touches

To serve, place bite-sized pieces of stale bread in bowls, ladle the soup over it, and finish with a drizzle of olive oil, optionally grated parmesan cheese, and freshly ground black pepper. This recipe yields about 8 servings and takes roughly 1 hour and 2 minutes total. For a similar hearty meal, try our slow cooker pepper steak recipe for easy weeknight dinners.

Dietary Substitutions to Customize Your Tuscan Ribollita Soup

One of the joys of this soup is how easy it is to adapt. Whether you’re cooking for dietary needs or just want to switch things up, small changes can make a big difference. I often experiment with these tweaks in my own kitchen to keep meals exciting.

Swap cannellini beans with chickpeas or lentils for a different protein profile.
Use vegetable-based sausage substitutes for a heartier, vegan-friendly protein boost.

Replace kale with Swiss chard or spinach depending on what’s in season or your taste preference.
Add a splash of balsamic vinegar or smoked paprika for enhanced depth of flavor.
For low-sodium diets, use reduced-salt broth and fresh herbs instead of dried ones.

These modifications help keep the soup’s classic feel while making it work for you. It’s all about enjoying food that fits your lifestyle.

Mastering Tuscan Ribollita Soup: Advanced Tips and Variations

Once you’re comfortable with the basics, try some advanced tweaks to elevate your soup game. Roasting the vegetables before adding them can bring out caramelized notes that make the dish even more flavorful. For variations, swap thyme with rosemary or sage, or toss in sun-dried tomatoes for a tangy kick.

Presentation matters too serve in rustic bowls with fresh herbs and a drizzle of olive oil for that authentic vibe. If you’re prepping ahead, make the soup a day early so the flavors meld beautifully. These tips have helped me impress guests and add fun to my cooking routine.

Tip Type	Description
Pro Technique	Roast veggies for deeper flavor
Flavor Twist	Add herbs like rosemary
Serving Idea	Garnish with olive oil

How to Store Tuscan Ribollita Soup: Best Practices

Storing this soup properly keeps it tasty for later. Put it in an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months, then thaw overnight in the fridge.

When reheating, warm it gently on the stove over medium heat, stirring to avoid sticking. This way, you maintain that wonderful texture and flavor, making it great for meal prep on busy days.

FAQs: Frequently Asked Questions About Tuscan Ribollita Soup

What is the best way to prepare the bread for Tuscan Ribollita Soup?

For Tuscan Ribollita, using stale or toasted bread is key to achieving the traditional texture. If you only have fresh bread, tear it into bite-sized pieces and toast it in a 375℉ oven for 8 to 10 minutes until lightly golden and dry. This helps the bread absorb the soup’s liquid without becoming mushy, adding body and authenticity to the dish.

Why should I add a parmesan rind when cooking Ribollita?

Adding a parmesan rind during cooking enriches the soup’s flavor by releasing subtle umami and creamy notes. It also helps create a smoother, silkier texture. Simply simmer the rind with the soup and remove it before serving. While optional, it’s a traditional technique that deepens the soup’s taste.

Can I use fresh tomatoes instead of canned for Ribollita?

Yes, fresh tomatoes can be used, but hand-crushing them rather than blending leads to a better texture with small tomato chunks that complement the soup’s rustic feel. Use ripe, firm tomatoes for balance. This method mimics traditional cooking and helps maintain the hearty consistency of Ribollita.

How do I store and reheat leftover Ribollita soup?

Ribollita tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, warm gently on the stove to preserve flavor and texture. You can add a splash of water or broth if it’s too thick.

What vegetables are essential for making authentic Tuscan Ribollita?

Classic Ribollita features a mix of hearty vegetables such as kale or cavolo nero, cannellini beans, carrots, celery, onions, and potatoes. These ingredients provide a rich, earthy flavor and dense texture important to the soup’s character. Using seasonal vegetables enhances authenticity and taste.

Tuscan Ribollita Soup Recipe with Classic Italian Vegetables and Beans