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Easy Tuscan Ribollita Soup

Easy Tuscan Ribollita Soup

Hearty Tuscan bread-and-bean soup loaded with kale, vegetables, and tomatoes. Thick, cozy, and perfect for chilly nights.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.5 tbsp olive oil, divided
  • 1.5 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tsp minced garlic
  • 1.5 tbsp tomato paste
  • 1.75 cup crushed tomatoes
  • 3 cup cooked cannellini beans, drained
  • 6 cup vegetable broth
  • 6 cup chopped lacinato kale
  • 4 cup day-old rustic bread, torn
  • 1.5 tsp chopped fresh thyme
  • 0.75 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 1.75 tsp kosher salt plus more to taste
  • 0.75 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil for finishing
  • 4 tbsp grated Parmesan for serving, optional

Instructions

Preparation Steps

  • Toast the torn bread on a sheet pan at 350°F until dry at edges, about 8 minutes.
  • Warm 2 tbsp olive oil in a large pot over medium heat.
  • Sauté onion, celery, and carrots with a pinch of salt until softened, 8–10 minutes.
  • Stir in garlic and tomato paste. Cook, stirring, until paste darkens slightly, 1–2 minutes.
  • Add crushed tomatoes, broth, thyme, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer.
  • Mash 1 cup of the beans with a fork. Add all beans to the pot and stir.
  • Fold in kale. Simmer gently until tender and flavors meld, 15–20 minutes.
  • Stir in toasted bread. Simmer 5–8 minutes, adding a splash of broth or water if too thick.
  • Finish with lemon juice and the remaining 0.5 tbsp olive oil. Taste and adjust seasoning.
  • Ladle into bowls and top with Parmesan, if using.

Notes

Variation: For a meaty twist, crisp a little diced pancetta with the vegetables. Swap kale with savoy cabbage if you prefer. For gluten-free, use a hearty gluten-free loaf or add extra beans in place of bread. Storage: Ribollita thickens as it chills—loosen with broth or water when reheating.
This recipe is an original creation inspired by classic Easy Tuscan Ribollita Soup flavors. All ingredient ratios and instructions are independently developed.