Easy Tuscan Ribollita Soup Recipe

There’s something incredibly comforting about a warm bowl of ribollita, and this Easy Tuscan Ribollita Soup Recipe hits that cozy spot every time. I love this soup because it s packed with hearty veggies, creamy beans, and that perfect touch of Tuscan kale, making it both nourishing and satisfying without any fuss. Whenever I m craving something rustic yet refined, this soup is my go-to-it s like a hug in a bowl.

You ll find that this recipe works wonders whether you re cooking for a simple weeknight dinner or impressing friends with a soulful homemade meal. The beauty is in its simplicity and depth of flavor, and I ve learned this Easy Tuscan Ribollita Soup Recipe is a total winner for anyone looking to make a classic Italian dish without spending hours in the kitchen.

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Ingredients You’ll Need

All the ingredients in this Easy Tuscan Ribollita Soup Recipe come together beautifully to create a dish that s both hearty and fresh. Most of what you ll use are simple vegetables and pantry essentials, but each plays a key role in building the rustic depth this soup is famous for.

• Olive oil: Use good-quality extra virgin olive oil for rich flavor and a smooth finish.
• Yellow onion: Adds a sweet and mild base note essential for savory depth.
• Carrot: Brings subtle sweetness and bright color to balance the greens.
• Celery: Classic soup aromatics that provide a nice crunch and earthiness.
• Kosher salt & black pepper: Essential for seasoning and bringing all components alive.
• Garlic: Thinly sliced garlic infuses the broth with that gorgeous Italian aroma.
• Bay leaf: Adds a warm, woodsy fragrant note when simmered gently.
• Fresh herbs (rosemary, thyme, oregano, or marjoram): Provides authentic Tuscan herbal brightness.
• Tomato paste: Deepens the soup s color and rounds out acidic notes.
• Whole plum tomatoes: Use canned for convenience; break them up for chunky texture.
• Vegetable broth: Creates the flavorful base; homemade or good-quality store-bought both work.
• Cannellini beans: Creamy white beans that thicken and enrich the soup.
• Tuscan kale: The heart of ribollita-sturdy and full-flavored to stand up to slow simmering.
• Parmesan cheese: Freshly grated for a salty, nutty finish just before serving.
• Sourdough or country bread: Toasted and rubbed with garlic, this makes the perfect base for ladling your soup.

Variations

I love how adaptable this Easy Tuscan Ribollita Soup Recipe is. Over time, I ve tweaked it to suit what I have on hand or fit different dietary needs – and it still shines. Feel free to experiment-you’ll be surprised how easily it still tastes authentic.

• Adding protein: Sometimes I toss in cooked Italian sausage or pancetta for a meaty twist that my family adores.
• Dairy-free version: Skip the Parmesan or use a plant-based cheese alternative; the soup still keeps its magic.
• Seasonal greens swap: If Tuscan kale isn t available, robust chard or spinach works wonderfully.
• Spice it up: A pinch of red pepper flakes can add a subtle heat without overpowering the flavors.

How to Make Easy Tuscan Ribollita Soup Recipe

Step 1: Sauté the Vegetables and Aromatics

Start by heating olive oil over medium-high heat in a large pot. Toss in your diced onion, carrot, and celery with a good pinch of kosher salt, and let them soften-about 2 minutes until the onion looks translucent. This gentle sautée releases their sweet juices and forms the flavor foundation. Next, add freshly ground black pepper, thinly sliced garlic, bay leaf, your chosen herb sprig, and tomato paste. Stir these together until the mixture becomes aromatic and you see some of those paste bits starting to stick-about 3 minutes. This step is key for building that rich, savory backbone for your soup.

Step 2: Build the Soup Base with Tomatoes and Broth

Pour in the canned whole plum tomatoes and vegetable broth. Use your spoon to gently press the tomatoes against the pot s side to break them up just enough for a chunky texture. This balance gives the soup both heartiness and a light body. Bring everything up to a gentle simmer to meld all the flavors together.

Step 3: Add Beans and Kale, Then Simmer

Now for a trick I love: mash up half of the drained cannellini beans with a fork until you get a thick, creamy paste. This trick thickens the soup naturally and adds a velvety texture without needing cream. Stir in both your mashed and whole beans along with the roughly chopped Tuscan kale. Bring the pot back up to a boil while stirring to keep everything evenly mixed. Once boiling, lower the heat and let it all simmer uncovered for about 20 minutes. You’ll notice the broth turning cloudy and the veggies softening-this is where those flavors really come alive.

Step 4: Prepare the Garlic Toast

While your soup simmers, get the toast ready. Lightly toast slices of sourdough or country bread until they re golden and just crispy. When the toast is still warm, rub one side of each slice with a peeled garlic clove-press firmly and rub edge to edge so the garlic flavors soak in nicely. This simple step adds an irresistible aroma and a punch of garlicky goodness that pairs perfectly with the soup ladled on top.

Step 5: Season, Serve, and Enjoy!

Before serving, taste your soup and adjust with a bit more salt and pepper if you need it. If you re not in a rush, I ve found letting ribollita rest uncovered for 10 to 15 minutes makes a big difference-the flavors deepen, and the soup cools to a perfect eating temperature. Remove the bay leaf and any herb stems, then spoon your kale-and-bean soup over the garlic toast right in each bowl. A generous drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese on top finishes the dish off just right. Trust me, you ll want to savor every last spoonful.

How to Serve Easy Tuscan Ribollita Soup Recipe

Garnishes

For garnishes, I swear by a drizzle of good-quality olive oil and some freshly grated Parmesan cheese right before serving. Sometimes, I also like to sprinkle a few torn fresh basil leaves or a pinch of crushed red pepper flakes for a touch of color and heat. These simple additions take the soup from homey to restaurant-worthy in seconds.

Side Dishes

I typically serve this ribollita with a crisp green salad or roasted vegetables on the side. When I want to keep it simple, a plate of marinated olives and some crusty bread rounds out the meal perfectly. It s filling enough on its own, but those sides give it a fresh balance.

Creative Ways to Present

For a special occasion, I like to ladle the soup into rustic ceramic bowls, topping each with a Parmesan crisp and a sprig of fresh herb. Another fun idea that delights guests: serve the soup with a mini grilled cheese sandwich on the side for dipping. It s playful, nostalgic, and absolutely delicious!

Make Ahead and Storage

Storing Leftovers

I usually store leftover ribollita in airtight containers in the fridge for up to 4 days. It actually tastes even better the next day after the flavors have had more time to blend. When I reheat it, I add a splash of vegetable broth or water if the soup has thickened too much overnight.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. When thawing, I prefer to let it thaw in the fridge overnight and gently warm it on the stovetop to preserve the kale s texture. Just remember to add your bread and cheese fresh when serving-they don t freeze well.

Reheating

I reheat ribollita gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it feels too thick, a splash of broth keeps it silky. Avoid the microwave if you can, as it can heat unevenly, leaving some bites too hot and others cold.

FAQs

Final Thoughts

This Easy Tuscan Ribollita Soup Recipe holds such a special place in my heart because it s a beautiful example of simple ingredients transforming into something truly comforting and delicious. Whenever I make it, I m reminded of lazy afternoons, the smell of garlic and herbs filling the kitchen, and the joy of sharing good food around the table. Give it a try-you ll love how this soup warms you up inside and out, no matter the season.

Easy Tuscan Ribollita Soup Recipe

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• Author: Megane
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

This Easy Tuscan Ribollita Soup is a hearty and comforting traditional Italian dish made with sautéed vegetables, beans, kale, and rich vegetable broth, served with garlic-rubbed toasted sourdough bread and topped with freshly grated Parmesan cheese. Perfect for a cozy meal, this soup combines simple, wholesome ingredients to deliver deep, rustic flavors.

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Ingredients

Units USM Scale 1x2x3x

For the Soup

• 3 tablespoons olive oil, plus more for serving
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 2 ribs celery, diced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 cloves garlic, peeled and thinly sliced
• 1 bay leaf
• 1 sprig fresh rosemary, thyme, oregano, or marjoram
• 1 tablespoon tomato paste
• 1 (14-ounce) can whole plum tomatoes
• 4 1/4 cups vegetable broth
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 5 to 6 ounces (150 grams) Tuscan kale, stemmed and roughly chopped
• Freshly grated Parmesan cheese, for serving

For the Toast

• 4 to 6 slices sourdough or country bread
• 1 clove garlic, peeled

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Instructions

1. Sauté the Vegetables and Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, celery, and kosher salt. Sauté for about 2 minutes, or until the onions are translucent. Then add freshly ground black pepper, sliced garlic, bay leaf, fresh herb sprig (rosemary, thyme, oregano, or marjoram), and tomato paste. Stir continuously for another 3 minutes until the mixture is fragrant and the tomato paste starts to stick to the bottom of the pot.
2. Add Tomatoes and Broth: Pour in the canned whole plum tomatoes and vegetable broth. Use a spoon to gently press the tomatoes against the side of the pot to break them up slightly, allowing them to incorporate well into the broth.
3. Add Beans and Kale, Then Simmer: In a separate bowl, mash half (one can) of the drained cannellini beans until you have a thick paste. Add both the mashed beans, the whole beans, and the chopped Tuscan kale to the pot. Bring the soup to a boil while stirring frequently. Once boiling, reduce heat to low and let the soup simmer uncovered for about 20 minutes until the broth is cloudy and the vegetables are tender.
4. Prepare the Toast: While the soup is simmering, toast the sourdough or country bread slices on both sides using a toaster or under the oven broiler. When warm, rub a peeled garlic clove firmly over one side of each slice to infuse the bread with garlic flavor. Place one slice in the bottom of each serving bowl.
5. Season and Serve: Taste the soup and adjust seasoning with additional salt and black pepper as needed. For best flavor, allow the soup to rest uncovered for 10 to 15 minutes to cool slightly and let the flavors meld. Remove the bay leaf and herb sprig stems. Ladle the soup over the garlic-rubbed toast in the bowls, then drizzle with olive oil and sprinkle generously with freshly grated Parmesan cheese before serving.

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Notes

• You can substitute Tuscan kale with other hearty leafy greens like cavolo nero or curly kale if needed.
• Letting the soup rest before serving intensifies the flavors and improves texture.
• If you prefer a chunkier texture, mash fewer beans or leave them whole.
• To make it vegan, omit the Parmesan cheese or use a plant-based alternative.
• Leftover soup tastes great the next day and can be reheated on the stovetop.

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Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups soup with bread and Parmesan)
• Calories: 280 kcal
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 9 g
• Protein: 12 g
• Cholesterol: 7 mg