Hearty Tuscan Ribollita Soup (Printable Version)
Savory Tuscan soup with kale, beans, herbs, and day-old bread simmered to a rich, hearty finish.
# What You'll Need:
→ Vegetables
01 -
1 large yellow onion, chopped
02 -
3 medium carrots, chopped
03 -
2 stalks celery, chopped
04 -
5 cloves garlic, minced
05 -
1 small bunch Tuscan kale, ribs and stems removed, chopped
→ Herbs and Seasonings
06 -
¼ teaspoon crushed red pepper flakes
07 -
3 sprigs fresh thyme
08 -
2 tablespoons fresh basil, chopped
09 -
½ teaspoon fresh rosemary, minced
10 -
1 bay leaf
11 -
Kosher salt, to taste
12 -
Black pepper, to taste
→ Liquids and Broth
13 -
28 ounces crushed San Marzano tomatoes
14 -
4 cups vegetable broth
→ Beans and Bread
15 -
15 ounces canned cannellini beans, rinsed and drained
16 -
2 cups cubed crusty Italian bread, day old or stale
→ Cheese
17 -
1 Parmesan rind, approximately 4 inches long
18 -
Grated Parmesan cheese, for serving (optional)
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium-high heat. Add chopped onion, carrots, and celery; cook for 5 minutes until vegetables soften. Stir in minced garlic and crushed red pepper flakes, cooking for an additional 2 minutes.
02 -
Add crushed tomatoes, vegetable broth, fresh thyme sprigs, chopped basil, minced rosemary, bay leaf, Parmesan rind, and rinsed cannellini beans. Season with kosher salt and black pepper to taste. Stir ingredients until well combined.
03 -
Cover pot with lid slightly ajar and simmer for 20 minutes, allowing vegetables to soften and flavors to develop.
04 -
Remove lid and stir in chopped Tuscan kale. Continue cooking.
05 -
Add cubed Italian bread to the pot and simmer for 5 minutes or until the bread breaks down and the soup thickens.
06 -
Discard thyme sprigs, bay leaf, and Parmesan rind. Adjust seasoning with additional salt and pepper if needed.
07 -
Ladle soup into serving bowls and garnish with grated Parmesan cheese, extra bread cubes, and fresh basil, if desired.
# Additional Notes:
01 -
For enhanced flavor, prepare the soup a day ahead to allow ingredients to meld.