Easy Tuscan Ribollita Soup Recipe

I absolutely love cozying up with a big bowl of this Easy Tuscan Ribollita Soup Recipe, especially on chilly evenings when I crave something hearty yet fresh. This soup is like a warm hug from the Italian countryside, packed with wholesome veggies, creamy beans, and that rustic bread soaking up all the delicious broth. It s one of those recipes you ll come back to again and again because it s so satisfyingly simple and comforting.

What makes this Easy Tuscan Ribollita Soup Recipe worth trying is how it cleverly combines pantry staples and fresh ingredients into something unbelievably flavorful. I remember the first time I made it-it became an instant family favorite, and it s so forgiving that even if you re new to soup-making, you ll find success here. Plus, it s perfect for meal prep since it tastes even better the next day!

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Ingredients You’ll Need

These ingredients come together like a dream, balancing savory and fresh flavors with classic Tuscan essentials. When shopping, look for fresh kale and good-quality canned beans and tomatoes to really make a difference.

• Olive oil: Use extra virgin for the best flavor and a lovely drizzle at the end.
• Yellow onion: Gives a sweet base taste when sautéed.
• Carrot: Adds natural sweetness and texture.
• Celery: Brings that subtle savory crunch.
• Kosher salt: Essential to season and bring out all flavors.
• Black pepper: Freshly ground for a little peppery warmth.
• Garlic cloves: Thinly sliced for a rich, aromatic depth.
• Bay leaf: Infuses subtle herbal notes.
• Fresh herbs (rosemary, thyme, oregano, or marjoram): I love using rosemary, but any fresh herb will boost that Tuscan vibe.
• Tomato paste: Concentrated and adds a rich tomato depth.
• Whole plum tomatoes (canned): Best quality you can find for a fresh, juicy mouthfeel.
• Vegetable broth: The soup s base; homemade or your favorite store-bought work great.
• Cannellini beans: Creamy texture and protein powerhouse.
• Tuscan kale: Stems removed and chopped for that classic Tuscan green goodness.
• Freshly grated Parmesan cheese: It s the perfect salty finish on top.
• Sourdough or country bread: For toasting and soaking up that divine broth.
• Garlic clove for rubbing bread: Adds just a hint of garlic flavor to the toast.

Variations

I like to make this Easy Tuscan Ribollita Soup Recipe truly my own by switching up the greens or adding a bit of spice. Feel free to get creative! It s so forgiving that little tweaks won t throw off the delicious balance.

• Use different greens: I ve swapped kale with Swiss chard or collard greens when that s what I had on hand, and it worked beautifully.
• Add some heat: A pinch of red pepper flakes gives a nice kick that my family totally enjoys.
• Make it vegan: Skip the Parmesan or use a plant-based alternative to keep things dairy-free.
• Try different beans: Great Northern or borlotti beans offer a slightly different texture but still taste wonderful.

How to Make Easy Tuscan Ribollita Soup Recipe

Step 1: Sauté the flavor base

Start by heating olive oil in a large pot over medium-high heat and add the diced onion, carrot, celery, and a teaspoon of kosher salt. Stir these aromatics for about 2 minutes until the onion turns translucent-this sweetens the flavors and softens the veggies. Then sprinkle in the black pepper, add thinly sliced garlic, the bay leaf, your fresh herbs, and tomato paste. Stir everything together for another 3 minutes, letting the tomato paste get nicely caramelized and stick just a bit to the bottom for that deep, rich flavor.

Step 2: Add tomatoes and broth

Pour in the canned whole plum tomatoes along with the vegetable broth. Use your spoon to gently press the tomatoes against the pot s side to break them up just a little – no need for a blender here, that rustic texture is part of the charm. Bring everything to a gentle simmer as the tomatoes soften and release their juices.

Step 3: Prep the beans and kale

While your soup simmers, grab one can of your drained cannellini beans and mash them up with a fork on a rimmed plate until you ve got a thick paste. This little trick helps thicken the soup without needing any flour or starch. Add both the mashed and the whole beans, along with the chopped Tuscan kale, back to the pot. Bring the soup back up to a boil while stirring often, then turn the heat down to low and let it simmer uncovered for about 20 minutes, until the broth looks cloudy and the veggies are tender.

Step 4: Make the garlicky toast

While your soup finishes cooking, toast the sourdough or country bread slices until golden on both sides. Once warm, rub one side of each slice with a peeled garlic clove – this infuses the bread with just a hint of garlicky goodness that pairs perfectly with the soup s flavors.

Step 5: Season and serve with love

Before serving, taste your soup and adjust salt and pepper as needed – this step is key to bringing it all together. If you can wait 10 to 15 minutes before ladling it over the toasted bread, the flavors meld even better and the soup cools just enough to really enjoy the textures. Remember to fish out the bay leaf and herb sprig. Finish each bowl with a drizzle of olive oil and a generous sprinkle of freshly grated Parmesan. That final touch never fails to impress.

How to Serve Easy Tuscan Ribollita Soup Recipe

Garnishes

I always finish my ribollita with a generous shower of freshly grated Parmesan cheese – it melts right into the warm soup, adding that rich umami pop. A little drizzle of high-quality olive oil just before serving is the cherry on top, bringing a silky finish. Sometimes, I add a pinch of red pepper flakes for subtle heat, but that s optional depending on your taste.

Side Dishes

Since the soup comes with toast, I keep sides simple – a crisp green salad tossed with lemon vinaigrette pairs wonderfully. When I m feeling indulgent, a cheese board or some olives makes the meal feel extra special without much effort.

Creative Ways to Present

For a cozy dinner party, I love serving this soup in rustic bowls with a toasted bread slice sitting right in the bowl instead of on the side. Garnishing with fresh herb sprigs adds that homemade charm. For a fun twist, you could ladle soup into mini bread bowls – it s so festive and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

I store leftover ribollita in airtight containers in the fridge and it stays fresh for 3 to 4 days. In my experience, the flavors deepen overnight, making it even tastier the next day. Just remember to keep the toasted bread separate if you want it to stay crisp!

Freezing

This soup freezes beautifully, which is great for batch cooking. I let it cool completely, then portion it into freezer-safe containers. When you re ready to eat, thaw overnight in the fridge and gently reheat on the stove – it preserves the texture and flavor really well.

Reheating

When reheating, stir the soup frequently over medium-low heat to avoid scorching. If it seems a bit thick after sitting in the fridge, add a splash of broth or water to loosen it up. Freshly toasted garlic bread on the side makes it feel just as special as the first time you made it.

FAQs

Final Thoughts

This Easy Tuscan Ribollita Soup Recipe has a special place in my kitchen because it s the kind of dish that feels both simple and soulful. It s perfect for feeding your family on a busy weeknight or impressing friends with very little effort. I m confident you ll love how all those fresh herbs, creamy beans, and garlicky bread come together in this comforting classic – give it a try, and I know it ll become a staple in your recipe box, just like it did for me.

Easy Tuscan Ribollita Soup Recipe

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• Author: Villerius
• 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 soup featuring cannellini beans, Tuscan kale, and rustic vegetables simmered in a flavorful tomato broth. Served with garlicky toasted sourdough and topped with freshly grated Parmesan, this soup is perfect for a cozy meal that fills you up while delivering rich, robust 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 1 teaspoon kosher salt. Sauté for about 2 minutes, or until the onions become translucent. Then add freshly ground black pepper, sliced garlic, bay leaf, fresh herb sprig (rosemary, thyme, oregano, or marjoram), and tomato paste. Stir frequently for about 3 minutes until fragrant and the tomato paste begins to stick to the bottom of the pot.
2. Add tomatoes and broth: Pour in the canned whole plum tomatoes with their juices and the vegetable broth. Use your spoon to gently press the tomatoes against the pot’s side to break them into chunks. Stir to combine.
3. Add beans and kale, then simmer: In a separate bowl, mash half of the drained cannellini beans until a thick paste forms. Add both the mashed and whole beans along with the chopped Tuscan kale to the pot. Bring the soup to a boil while stirring frequently, then reduce heat to low. Let it simmer uncovered for about 20 minutes or until the broth becomes cloudy and the vegetables are tender.
4. Prepare the toast: While the soup simmers, toast the sourdough slices on both sides using a toaster or oven broiler. Once warm, rub the peeled garlic clove firmly across one side of each toast slice to infuse with garlic flavor. Place one slice of this garlic-rubbed toast into the bottom of each serving bowl.
5. Season and serve: Remove the bay leaf and herb stems from the soup. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Spoon the soup over the garlic toast in each bowl. Drizzle a little olive oil over the top and generously sprinkle with freshly grated Parmesan cheese. Serve immediately or let rest uncovered for 10 to 15 minutes to allow flavors to meld and soup to cool slightly before enjoying.

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Notes

• You can substitute other sturdy kale varieties if Tuscan kale is unavailable.
• For a richer flavor, consider adding a splash of red wine before adding the broth.
• Use day-old or slightly stale sourdough bread for the best texture when toasting.
• Vegetarian friendly, but ensure Parmesan cheese used is suitable for vegetarians if desired.
• Leftover soup can be stored in the refrigerator for up to 3 days and often tastes better the next day.

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Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 280
• Sugar: 6g
• Sodium: 650mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 5mg