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Ribollita
5 from 6 votes

Ribollita

Ribollita (Zuppa Toscana) is a Tuscan soup that is hearty and delicious. The soup consists of a sofrito that's cooked with olive oil, tomatoes, cannellini beans and chunks of bread. It's the perfect vegetarian weeknight meal that's cozy and tasty.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 94 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 cannellini beans drained, washed and divided, 15-ounce cans, or great white northern beans
  • 1/4 cup olive oil (plus more for topping)
  • 1/2 yellow onion (peeled and minced)
  • 2 celery finely diced, ribs
  • 3 carrot peeled, ends trimmed and diced, small
  • 3 garlic minced, cloves
  • 1/2 teaspoon kosher salt plus more to taste
  • black pepper freshly ground implied
  • 1 teaspoon crushed red pepper (if you don’t like heat, decrease to 1/2 teaspoon)
  • 3 tablespoons tomato paste
  • 2 prigs thyme fresh
  • 3 1/2 cups chicken stock low-sodium, or vegetable stock
  • 1 Lacinato kale removed from the rib and roughly chopped, bunch
  • 1 baguette cut into slices
  • 3 ounces parmesan-reggiano cheese finely grated

Instructions

    Cup of Yum
  1. Add half of the beans to the food processor and pulse until smooth. If you need to, you can use some of the broth from the recipe to make it a smoother texture. Set aside.
  2. In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the onion, celery and carrots. Cook for 5 to 7 minutes, until very softened softened. Mix in the garlic, along with the crushed salt, a few rounds of black pepper, red pepper, salt and thyme; cook until fragrant, about 1 to 2 minutes.
  3. Add in the tomato paste and mix until the paste turns a deep brick red color, about 2 minutes. Mix in the reserved Parmesan-Reggiano rind, bean puree, beans, stock and kale. Reduce the heat to low, cover the pot and cook for 15 to 20 minutes, until the soup’s flavors merry.
  4. Meanwhile, tear up half of the baguette and place on top of the soup in the pot. Top with a grating of parmesan and divide the soup amongst bowls. Garnish with a drizzle of olive oil and more parmesan, if you like.
  5. This soup is great heating up. Store in an airtight container and will last up to 3 to 4 days in the fridge.

Notes

  • Tips and Tricks:
  • Equipment
  • Le Creuset 5 quart Dutch Oven | Cutting Boards (non-wood) | Chef's Knife | Oxo Measuring Spoons |
  • Le Creuset 5 quart Dutch Oven | Cutting Boards (non-wood) | Chef's Knife | Oxo Measuring Spoons |
  • Feel free to use any sort of rustic bread here, I used a baguette but you could use a nice sourdough loaf or ciabatta.
  • This works well with day old bread that's not super fresh. It's going to end up soaking up all the soup broth so something that's a little dried out is okay.

Nutrition Information

Calories 94kcal (5%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 264mg (11%) Potassium 107mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 237IU (5%) Vitamin C 3mg (3%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 94

% Daily Value*

Calories 94kcal 5%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 264mg 11%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 237IU 5%
Vitamin C 3mg 3%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.