Name: Hearty Tuscan Ribollita Soup with Beans, Vegetables, and Stale Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn; 2 tablespoons extra-virgin olive oil, plus more for serving; 1 medium yellow onion, diced; 2 celery stalks or 1 medium fennel bulb, diced; 2 medium carrots, diced; 1 teaspoon sea salt; Freshly ground black pepper, to taste; 3 garlic cloves, grated; 1 teaspoon chopped fresh rosemary; ¼ cup dry white wine; 1 (14-ounce) can diced tomatoes; 4 cups vegetable broth; 1½ cups cooked cannellini beans, drained and rinsed; Parmesan rind, plus grated cheese for serving; 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

Description

Ribollita is a traditional Tuscan soup made with a hearty blend of beans, seasonal vegetables, and stale bread, simmered together to create a thick, comforting dish. This classic Italian recipe uses simple, wholesome ingredients and is perfect for a cozy meal that satisfies with its rich flavors and rustic texture.

Ingredients

Bread

8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn

Soup Base

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced
2 celery stalks or 1 medium fennel bulb, diced
2 medium carrots, diced
1 teaspoon sea salt
Freshly ground black pepper, to taste
3 garlic cloves, grated
1 teaspoon chopped fresh rosemary
¼ cup dry white wine
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
1½ cups cooked cannellini beans, drained and rinsed
Parmesan rind, plus grated cheese for serving
1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

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Instructions

Prepare the Bread: If using fresh bread, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the torn bread in an even layer on the baking sheet and bake for 10 to 20 minutes until dry and slightly toasted. Set aside to cool.
Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, celery (or fennel), carrots, 1 teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the vegetables are very soft and fragrant.
Add Aromatics and Liquids: Stir in the grated garlic and chopped fresh rosemary. Pour in the dry white wine and let it simmer briefly to reduce. Then add the diced tomatoes, vegetable broth, rinsed cannellini beans, and the Parmesan rind. Cover the pot and let the soup simmer gently for 20 minutes to develop flavors.
Finish the Soup: Remove the lid and take out the Parmesan rind. Stir in the torn lacinato kale and cook for an additional 5 minutes until the kale wilts. Mix in half of the toasted bread pieces, allowing them to soak and thicken the soup. Adjust seasoning with salt and pepper as needed. For a thicker ribollita, add more bread at this stage.
Serve: Ladle the ribollita into bowls and top with the remaining toasted bread if desired. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese before serving hot.

Notes

Using stale bread is traditional and helps thicken the soup without becoming too mushy.
Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
Allowing the soup to rest and reheat enhances the flavors, making ribollita even better the next day.
Parmesan rind adds a depth of umami flavor but can be omitted for a vegetarian (though not vegan) adaptation if using vegetarian-friendly cheese.
Lacinato kale is the traditional choice, but other sturdy greens like Swiss chard or collard greens work well.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian