Print

Tuscan White Bean Soup (Ribollita)

Print Recipe

A hearty and rustic Tuscan white bean soup, also known as Ribollita, made with cannellini beans, vegetables, and day-old bread for a comforting and nutritious meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 cups chopped kale or Swiss chard
  • 1 1/2 cups day-old crusty bread, torn into pieces
  • Salt and pepper to taste
  • Extra virgin olive oil for drizzling (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in the garlic, thyme, and red pepper flakes and cook for another 1-2 minutes.
  4. Add the diced tomatoes with their juice and cook for 3 minutes.
  5. Pour in the vegetable broth and bring to a boil.
  6. Add the cannellini beans and reduce the heat to a simmer. Cook for 15-20 minutes.
  7. Stir in the kale or Swiss chard and cook for an additional 5-10 minutes until wilted.
  8. Add the bread pieces and simmer for another 5 minutes, allowing the soup to thicken.
  9. Season with salt and pepper to taste.
  10. Drizzle with extra virgin olive oil before serving, if desired.

Notes

  • This soup tastes even better the next day as flavors develop further.
  • You can blend a portion of the soup for a creamier texture.
  • Use gluten-free bread to make this recipe gluten-free.

Nutrition

Keywords: Tuscan white bean soup, Ribollita, vegan soup, Italian soup, hearty vegetable soup

Find it online: https://zesticook.com/tuscan-white-bean-soup-ribollita/