5.0 from 30 votes
Rustic Ribollita (Tuscan White Bean Soup)
This classic Ribollita recipe makes the most wonderfully comforting, delicious Tuscan White Bean Soup with day-old bread, tomatoes and kale.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 307 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 4 tablespoon olive oil divided
- 8 ounces Ciabatta bread or rustic Italian bread
- 1 large sweet onion peeled and chopped
- 3-4 carrots peeled and sliced
- 3 celery stalks chopped
- 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 shaved parmesan cheese + extra for serving
- 1 ½ teaspoon anchovy paste *optional for vegetarian
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon crushed red pepper
- 1 bunch Tuscan kale roughly chopped
- salt and 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.
Cup of Yum
Notes
- This soup is certainly best when enjoyed freshly prepared, when the kale is tender and the pieces of bread are just right. You can keep leftovers stored in an airtight container in the refrigerator for a day or so, and reheat in a microwave or on the stovetop.
- I do not recommend that you freeze Tuscan White Bean veggie and bread soup.
Nutrition Information
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
(15%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
5389IU
(108%)
Vitamin C
22mg
(24%)
Calcium
217mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 307
% 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.