Hearty Tuscan Ribollita with Tomatoes and White Beans
This ribollita is a classic Tuscan soup filled with hearty vegetables, white beans, and day-old bread, perfect for a comforting dinner.
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.
Chef's Tips
Frequently asked questions
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