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Easy Tuscan Ribollita Soup
Easy Tuscan Ribollita Soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try making this classic Tuscan ribollita soup your own with my simple and flexible recipe.
Ingredients:
  • 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:
  • In a large pot over medium-high heat, cook onion, carrot, celery, and salt in olive oil for about 2 minutes until onions are translucent. Add pepper, garlic, bay leaf, rosemary, and tomato paste, cook for an additional 3 minutes until fragrant and slightly sticking to the pot. Stir in tomatoes and broth, gently pressing tomatoes against the pot to break them up.
  • Combine mashed beans, whole beans, and kale in the pot, stirring often. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until broth is cloudy and vegetables are tender.
  • Prepare the toast: Toast the bread on both sides either in a toaster or under your oven's broiler. Gently rub a whole garlic clove over one side of each warm slice. Serve each slice at the bottom of individual bowls.
  • Enhance flavor and serve: Adjust the seasoning of the soup with more salt and black pepper to your liking. For optimal taste, let the soup sit for 10 to 15 minutes uncovered before serving. This allows the flavors to develop and the vegetables' textures to shine. Discard the bay leaf and herb stems, then ladle the soup over the bread in the bowls. Finish with a drizzle of olive oil and some freshly grated Parmesan cheese on top. Don't forget to rate and review the recipe!

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