Rustic Ribollita (Tuscan White Bean Soup)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
307 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Rustic Ribollita (Tuscan White Bean Soup)
Description
Rustic Ribollita combines classic soup ingredients with Italian bread to create a thick and nourishing meal. Initial sautéing of onions, carrots, celery, and garlic builds a flavorful base. Adding crushed tomatoes, beans, broth, and seasonings introduces umami depth. The soup simmers to blend these flavors, then kale and toasted bread are incorporated, softening as they absorb liquid and thicken the soup.
The texture is rich and chunky, balancing the tender vegetables, beans, and softened bread pieces. The addition of Parmesan and optional anchovy paste introduces savory complexity. The simmering process allows the bread to break down slightly, thickening and enriching the soup body.
This soup suits colder weather meals as a hearty main or a substantial starter. The rustic nature of the ingredients and use of day-old bread reflects Tuscan peasant cuisine, making it practical and flavorful. Serving with extra shaved Parmesan enhances each bowl.
Leftovers keep well refrigerated for up to one day and reheat gently to preserve kale texture. Due to the bread component, freezing is not recommended as texture and flavor may degrade.
Ingredients
- 4 tablespoon olive oil divided
- 8 ounces ciabatta bread or rustic Italian bread
- 1 large sweet onion peeled and chopped
- 3-4 carrot peeled and sliced
- 3 celery chopped, stalks
- 8-10 cloves garlic minced
- 64 ounces vegetable broth
- 28 ounce San Marzano Tomatoes crushed or diced
- 30 ounces cannellini beans 2 cans, drained
- ½ cup Parmesan Cheese shaved; plus extra for serving
- 1 ½ teaspoon anchovy paste optional for vegetarian
- 1 teaspoon oregano dried
- 1 bay leaf
- ½ teaspoon crushed red pepper
- 1 bunch Tuscan kale roughly chopped
- salt
- black pepper
Instructions
- Chop all the produce.
- Set a large 7-8 quart saucepot over medium heat. Add 2 tablespoons olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for 10 minutes, stirring regularly.
- Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet. Tear the bread (sliced or unsliced) into chunks and place on the baking sheet. Drizzle with 2 tablespoon olive oil and toss well. Then spread the bread chunks out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Set aside.
- To the soup pot, add in the vegetable broth, tomatoes, cannellini beans, parmesan, anchovy paste, oregano, bay leaf, and crushed red pepper.
- Partially cover the pot and simmer for 25-30 minutes, stirring every 5 minutes. Turn the heat down to medium-low if needed. (If the soup base starts to thicken too much, feel free to add in 1-3 cups of water.)
- Add in the chopped kale and toasted bread pieces. Stir well and simmer another 5 minutes, until the bread disintegrates into the broth. The texture should be thick like a stew. Taste, then salt and pepper as needed. Serve warm.
Notes
- Best served fresh to maintain texture and flavor of kale and bread.
- Store leftovers in an airtight container in the refrigerator and consume within one day.
- Reheat gently on the stovetop or in the microwave to preserve soup consistency.
- Freezing is not advised because the bread and kale textures deteriorate upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 307kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 1584mg | 66% |
| Potassium | 517mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 5389IU | 108% |
| Vitamin C | 22mg | 24% |
| Calcium | 217mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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