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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
