Description
Ribollita is a traditional Tuscan vegetable and bread soup that is hearty, flavorful, and perfect for using up day-old bread. This version features toasted ciabatta, cannellini beans, kale, and a rich tomato broth simmered with aromatic herbs and Parmesan rind for deep umami flavor. It’s a comforting and nourishing meal ideal for chilly days and showcases rustic Italian home cooking at its best.
Ingredients
Bread
- 1 loaf ciabatta bread
- Extra virgin olive oil (for drizzling)
Vegetables and Aromatics
- 1 large red onion, chopped
- 2 celery stalks, chopped
- 2 to 3 carrots, peeled and chopped
- 6 garlic cloves, finely chopped
- 1 lb kale, thick stems and veins removed, chopped
Liquids and Canned Goods
- 28 oz canned whole San Marzano tomatoes (or any whole canned tomatoes)
- 1 cup dry white wine
- 4 cups vegetable broth
- 2 15-oz cans cannellini beans, drained and well rinsed
Herbs and Seasoning
- Kosher salt
- 1 inch Parmesan rind
- 2 thyme sprigs
- 1 bay leaf
- 1 tsp dry oregano
- 1/2 tsp crushed red pepper flakes (optional)
Finishing
- Grated Parmesan cheese (optional)
- Extra virgin olive oil (for drizzling)
Instructions
- Preheat Oven: Heat the oven to 400 degrees F to prepare for toasting the bread, which adds a crispy texture and depth to the soup.
- Toast Bread: Tear the ciabatta loaf into large pieces and spread them evenly on a sheet pan. Drizzle with extra virgin olive oil and toss to coat. Bake for about 10 minutes until the bread is golden brown and slightly toasted.
- Sauté Vegetables: In a large pot, heat 3 tablespoons of extra virgin olive oil over medium-high until shimmering but not smoking. Add the chopped onions, celery, and carrots with a pinch of kosher salt. Reduce heat to medium and cook, stirring regularly, until vegetables soften. Add garlic and cook 30 seconds to 1 minute without browning.
- Add Tomatoes, Wine & Broth: Stir in whole canned tomatoes, dry white wine, and vegetable broth. Break up the tomatoes gently with a wooden spoon while cooking over medium heat for a few minutes to combine flavors.
- Puree Beans: In a food processor, blend about 1/2 cup of the tomato broth mixture with 1 cup of cannellini beans until smooth to create a creamy texture later in the soup.
- Simmer with Herbs: Add the Parmesan rind, thyme sprigs, bay leaf, dry oregano, crushed red pepper flakes (if using), and a pinch of salt to the pot. Let it simmer on medium for about 20 minutes to deepen the flavors.
- Add Beans, Kale & Bread: Stir in the remaining whole cannellini beans and the pureed beans, along with the chopped kale, ensuring it is submerged. Add half of the toasted bread pieces and stir to integrate. Let the soup simmer until the kale is tender and the bread softens, absorbing the broth.
- Finish & Serve: Remove the pot from heat. Take out the Parmesan rind, bay leaf, and thyme sprigs. Ladle soup into bowls, top with remaining toasted bread, a drizzle of extra virgin olive oil, and a sprinkle of grated Parmesan if desired. Enjoy warm.
Notes
- Toasting the bread before adding it to the soup prevents it from becoming too mushy and adds a lovely toasted flavor.
- Removing the Parmesan rind before serving ensures a smooth texture without hard bits.
- Adjust red pepper flakes to your preferred spice level or omit entirely for a milder soup.
- This soup thickens as it sits; add extra vegetable broth or water when reheating if needed.
- Ribollita tastes even better the next day after the flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
