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Ribollita Soup
4.8 from 63 votes

Ribollita Soup

Ribollita Soup is a hearty vegetable and bread stew combining San Marzano tomatoes, cannellini beans, kale, and aromatic herbs, thickened by day-old Italian bread. The soup blends softened vegetables and fresh herbs with a rich broth and Parmesan rind for depth. The kale adds a fresh, slightly bitter bite, while the bread dissolves into the soup, creating a satisfying, textured dish. It is well suited to chilly days or whenever you crave a warm, substantial bowl of soup.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 8
Calories: 165 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped, large, yellow
  • 3 carrot chopped
  • 2 celery chopped, ribs
  • 5 cloves garlic minced
  • ¼ teaspoon red pepper flakes crushed
  • 28 oz San Marzano Tomatoes crushed
  • 4 cups vegetable broth
  • 3 thyme sprigs, fresh
  • 2 tablespoons basil chopped, fresh
  • 1/2 teaspoon rosemary minced fresh
  • 1 bay leaf
  • 1 Parmesan rind about 4-inch size
  • 15 oz cannellini beans rinsed and drained, canned
  • salt to taste, Kosher salt
  • black pepper to taste, Kosher salt
  • 1 kale ribs and stems removed, chopped, small bunch Tuscan
  • 2 cups Italian bread day old or stale, cubed crusty
  • Parmesan Cheese for serving, optional, grated Parmesan cheese, extra bread cubes, and fresh
  • bread
  • basil

Instructions

    Cup of Yum
  1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.
  2. Add the tomatoes, broth, thyme, basil, rosemary, bay leaf, Parmesan rind, and beans. Season with salt and black pepper, to taste. Stir until combined.
  3. Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the kale.
  4. Add the bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.
  5. Remove the thyme sprigs, bay leaf, and Parmesan rind. Discard. Taste and season with additional salt and pepper, if necessary.
  6. Ladle the soup into bowls and top with Parmesan cheese, extra bread cubes, and fresh basil, if desired.

Notes

  • If day-old or stale bread is not available, dry fresh bread in the oven to use for thickening.
  • Adjust soup thickness by adding more vegetable broth if a thinner consistency is preferred.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 25g (8%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 2g (10%) Sodium 759mg (32%) Potassium 413mg (9%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 4467IU (89%) Vitamin C 14mg (16%) Calcium 83mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 25g 8%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 2g 10%
Sodium 759mg 32%
Potassium 413mg 9%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 4467IU 89%
Vitamin C 14mg 16%
Calcium 83mg 8%
Iron 3mg 17%

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