Soak the dried cannellini beans in water overnight. If using canned beans, drain and rinse them.
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes.
Add minced garlic, chopped kale, and Swiss chard to the pot. Cook until the greens are wilted, about 5 minutes.
If using dried beans, drain them and add them to the pot. If using canned beans, add them now. Pour in the vegetable broth and diced tomatoes. Season with salt, pepper, and dried thyme.
Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1-2 hours, allowing the flavors to meld together.
Add the cubed stale bread to the soup and stir well. Continue to simmer for another 15-20 minutes, until the bread has broken down and thickened the soup.
Taste and adjust seasoning as needed. Serve hot, drizzled with extra virgin olive oil and a sprinkle of grated Parmesan cheese, if desired.
This recipe is amazing! It's easy to make and the result is a flavorful and filling soup. The use of old bread is ingenious! I added a generous drizzle of olive oil at the end.
This Ribollita is a winner! The flavors were so complex and satisfying. It was truly a taste of Tuscany. I loved the simplicity of the recipe and the way it used up all the leftovers!
The soup was ok, not bad. I found the flavor to be a little boring. I would add more herbs next time to improve the flavor.
The soup was good, but it didn't quite transport me to Tuscany as advertised. It was a little too simple in flavor, but the texture was nice.
It was a decent soup, but I found it a little bland. Maybe I needed to add more salt and pepper. I liked the idea of using up leftover bread.
