Description

Ribollita is a traditional Tuscan soup made with cannellini beans, vegetables, and day-old bread. Hearty and full of flavor, it’s a comforting and healthy meal perfect for colder days.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 bunch kale, chopped
1 small cabbage, chopped
2 cups cooked or canned cannellini beans (drained and rinsed)
1 (14.5-ounce) can diced tomatoes
4 cups vegetable broth
2 cups water
4 slices day-old crusty bread, torn into pieces
Salt and pepper to taste
Extra virgin olive oil, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 8 minutes.
Add garlic, thyme, oregano, and red pepper flakes; cook for another minute until fragrant.
Stir in kale and cabbage, cooking until wilted, about 5 minutes.
Add beans, diced tomatoes, broth, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add the bread and stir to combine. Continue simmering for another 10 minutes until the bread is fully integrated and soup is thickened.
Season with salt and pepper to taste. Drizzle with extra virgin olive oil before serving.

Notes

Use stale bread for an authentic texture and flavor.
Ribollita tastes even better the next day after flavors meld.
You can blend a portion of the soup for a creamier consistency.
Serve with a sprinkle of Parmesan cheese if desired (not for vegan version).