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.
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 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.
- 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.
- 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.
- 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.
- 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.
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.
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
