Soup · Main Course · Dinner · Italian ·

Hearty Tuscan Ribollita with Tomatoes and White Beans

Name: Hearty Tuscan Ribollita with Tomatoes and White Beans
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 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; 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; Day-old country bread, 4 slices, torn into pieces; Parmesan cheese, 1/4 cup, grated; Extra virgin olive oil, for drizzling; Fresh basil leaves, for garnish

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

4.5(92 reviews)

·By Ethan Brooks·October 3, 2025

Hearty Tuscan Ribollita with Tomatoes and White Beans — Soup served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Ribollita Base

For the Soup

For the Thickener

For the Garnish

Nutrition

Per serving

Calories: 265 kcal
Protein: 11.3 g
Carbs: 35.7 g
Fat: 9.5 g
Fiber: 8.9 g

Whole recipe

Total

Calories: 1590 kcal
Protein: 67.8 g
Carbs: 213.9 g
Fat: 57.2 g
Fiber: 53.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive oil 2 tablespoons	239	0	0	27	0
Onion 1 large, chopped	63	1.5	14.5	0	2.5
Garlic 2 cloves, minced	9	0.4	2	0	0.1
Carrots 2, diced	50	1	12	0.3	3.4
Celery 1 rib, diced	10	0.5	2	0.1	1
Salt 1 teaspoon	0	0	0	0	0
Black pepper 1/2 teaspoon	4	0.2	1	0.1	0.5
Crushed tomatoes 1 can (14 oz)	100	5	20	1	6
Vegetable broth 4 cups	40	2	8	0.4	0
Cannellini beans 2 cups, cooked	420	30	72	2	26
Kale 1 bunch, stems removed and leaves chopped	100	7	19	1.5	7.5
Dried thyme 1 teaspoon	3	0.1	0.6	0.1	0.5
Dried rosemary 1 teaspoon	3	0.1	0.6	0.1	0.5
Day-old country bread 4 slices, torn into pieces	320	12	60	4	6
Parmesan cheese 1/4 cup, grated	108	10	1	7	0
Extra virgin olive oil for drizzling	120	0	0	13.5	0
Fresh basil leaves for garnish	1	0.1	0.2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Vegetables

1
Heat oil
Heat olive oil in a large pot over medium heat.
2
Sauté vegetables
Add onion, garlic, carrots, and celery; sauté until the onion is translucent.
3
Season
Season with salt and pepper, and continue cooking for 5 minutes.

Preparing the Soup Base

1
Combine liquids
Stir in the crushed tomatoes and vegetable broth.
2
Add beans and greens
Add the beans, kale, thyme, and rosemary, bringing the mixture to a boil.
3
Simmer
Reduce heat and simmer for 30 minutes covered.
Tip: Stir the soup occasionally to prevent sticking. Pro Tip: Use a rich, flavorful vegetable broth for depth of flavor.

How to Make Hearty Tuscan Ribollita with Tomatoes and White Beans

Total time: 2 h 20 min · Yields 6 servings

1
Simmering
Continue simmering the soup for an additional hour to deepen the flavors.
2
Thickening
Add torn bread pieces, stirring until incorporated and soft to thicken the soup.
3
Finishing
Stir in Parmesan cheese just before serving for a creamy finish.