Tuscan Ribollita Soup

Name: Tuscan Ribollita Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 9.6 pinch 1 cup dried cannellini beans (or 2 cans, drained and rinsed); 3 oz 2 tablespoons olive oil; 7 whole 1 large onion, chopped; 0.6 lb 2 carrots, chopped; 3.6 can 2 celery stalks, chopped; 8.8 inch 2 cloves garlic, minced; 3.6 bag 1 bunch kale, chopped; 2.2 oz 1 bunch Swiss chard, chopped; 5.6 mg 8 cups vegetable broth; 7.7 g 1 (28 ounce) can diced tomatoes, undrained; 4.6 half Salt and pepper to taste; 5.5 inch 1 teaspoon dried thyme; 4.2 half 6 cups stale bread, cubed; 3.7 as needed Extra virgin olive oil for drizzling; 6.7 tsp Grated Parmesan cheese (optional)

By Susan Perkins

November 17, 2025

6189 views

This hearty Tuscan Ribollita is a vegetable and bread soup, perfect for a cold evening. This recipe is a peasant dish, making it a very rustic and comforting meal, full of flavors, and is budget-friendly, perfect to impress the whole family. This is a great way to use leftover bread and vegetables, turning them into a delicious and satisfying soup, enriched with beans and a touch of olive oil. The soup is simmered until the vegetables are tender and the bread has thickened the broth, creating a creamy texture. Each serving provides a balanced mix of carbohydrates, protein, and fiber, making it a nutritious and fulfilling choice. The authentic flavors of Tuscany will transport you to the Italian countryside with every spoonful. The ribollita is very simple to make and once you have it is very easy to replicate. It can be served with a drizzle of olive oil and a sprinkle of parmesan cheese. You can adjust the consistency by adding more or less broth, according to your preference. Try the most delicious Tuscan soup now!

Ingredients

1 cup dried cannellini beans (or 2 cans, drained and rinsed) - 9.6 pinch
2 tablespoons olive oil - 3.0 oz
1 large onion, chopped - 7.0 whole
2 carrots, chopped - 0.6 lb
2 celery stalks, chopped - 3.6 can
2 cloves garlic, minced - 8.8 inch
1 bunch kale, chopped - 3.6 bag
1 bunch Swiss chard, chopped - 2.2 oz
8 cups vegetable broth - 5.6 mg
1 (28 ounce) can diced tomatoes, undrained - 7.7 g

Cooking Steps

Step 1

Soak the dried cannellini beans in water overnight. If using canned beans, drain and rinse them.

Step 2

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.

Step 3

Add minced garlic, chopped kale, and Swiss chard to the pot. Cook until the greens are wilted, about 5 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust seasoning as needed. Serve hot, drizzled with extra virgin olive oil and a sprinkle of grated Parmesan cheese, if desired.

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