Hearty Italian Ribollita: Traditional Tuscan Bread Soup

Craving a comforting bowl of Italian Ribollita? This traditional Tuscan bread soup is a delightful way to warm up your day. Known for its rich flavors and hearty ingredients, Ribollita is a beautiful representation of international soups that celebrate rustic cooking and the use of day-old bread. It’s a specialty soup that brings together the goodness of vegetables and beans, creating a dish that feels like a warm embrace.

This Ribollita recipe is not just about deliciousness; it’s about using simple, wholesome ingredients to create something extraordinary. With its origins in Tuscany, this soup is perfect for those chilly evenings when you want something satisfying and nourishing. Plus, it’s a fantastic way to utilize leftover bread, minimizing waste while maximizing flavor.

Traditional Tuscan Ribollita Recipe

Hearty Italian Ribollita with vegetables and bread, served in a rustic bowl, garnished with herbs on a wooden table.

Italian Ribollita is a hearty soup that combines vegetables, beans, and stale bread to create a thick and satisfying dish. Infused with aromatic herbs, it delivers a comforting and robust taste that’s both filling and flavorful.

Ingredients

4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups kale or Swiss chard, chopped
2 medium tomatoes, diced
2 cups stale crusty bread, torn into pieces
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Olive oil for drizzling

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened (about 5-7 minutes).
Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant.
Combine Ingredients: Pour in the vegetable broth, diced tomatoes, and cannellini beans. Bring to a simmer.
Add Greens: Stir in the chopped kale or Swiss chard, cooking until wilted (about 5 minutes).
Incorporate Bread: Add the torn bread pieces to the pot, stirring until well combined. Let simmer for 10-15 minutes, allowing the bread to absorb the flavors and thicken the soup.
Season and Serve: Season with salt and pepper to taste. Serve hot, drizzled with olive oil.