Hearty Tuscan Ribollita with Tomatoes and White Beans

A comforting, traditional Italian vegetable stew

This ribollita is a classic Tuscan soup filled with hearty vegetables, white beans, and day-old bread, perfect for a comforting dinner.

1 h 45 min
6
Intermediate

Ingredients

For the Ribollita Base

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

2 cloves, minced

Carrots

2, diced

Celery

1 rib, diced

Salt

1 teaspoon

Black pepper

1/2 teaspoon

For the Soup

Crushed tomatoes

1 can (14 oz)

Vegetable broth

4 cups

Cannellini beans

2 cups, cooked

Kale

1 bunch, stems removed and leaves chopped

Dried thyme

1 teaspoon

Dried rosemary

1 teaspoon

For the Thickener

Day-old country bread

4 slices, torn into pieces

Parmesan cheese

1/4 cup, grated

For the Garnish

Extra virgin olive oil

for drizzling

Fresh basil leaves

for garnish

Preparation

Marinating the Vegetables

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté vegetables

Add onion, garlic, carrots, and celery; sauté until the onion is translucent.

Season

Season with salt and pepper, and continue cooking for 5 minutes.

Preparing the Soup Base

Combine liquids

Stir in the crushed tomatoes and vegetable broth.

Add beans and greens

Add the beans, kale, thyme, and rosemary, bringing the mixture to a boil.

Simmer

Reduce heat and simmer for 30 minutes covered.

Stir the soup occasionally to prevent sticking. Pro Tip: Use a rich, flavorful vegetable broth for depth of flavor.

Cooking Process

Simmering

Continue simmering the soup for an additional hour to deepen the flavors.

Thickening

Add torn bread pieces, stirring until incorporated and soft to thicken the soup.

Finishing

Stir in Parmesan cheese just before serving for a creamy finish.

Plating & Serving