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Tuscan Ribollita Soup Recipe
5 from 39 votes

Tuscan Ribollita Soup Recipe

Tuscan Ribollita Soup combines cannellini beans, kale, cabbage, and rustic bread into a rich, thick vegetable stew. The beans are cooked until tender, pureed partially, and added back to create a creamy texture alongside chunky vegetables and tomatoes. The soup is hearty and filling, with a blend of tender cooked greens and soft bread soaking into the broth. It's great for a comforting meal during cooler months or when you want a nourishing vegetable and bean stew.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 10
Calories: 110 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1- pound cannellini beans
  • 1 rosemary sprig, fresh
  • 2 tablespoons olive oil
  • 2 onion yellow, medium-sized, peeled, medium diced
  • 4 celery stalk medium diced
  • 4 carrot peeled and medium diced
  • 4 garlic finely minced cloves
  • 2 Lacinato kale bunches, thickly sliced
  • ½ savoy cabbage sliced
  • 15 ounce whole peeled tomato canned, hand-crushed
  • 64 ounces vegetable stock
  • salt coarse, to taste
  • black pepper coarse, to taste
  • 20 lices Rustic bread old, crusty

Instructions

    Cup of Yum
  1. Add the beans to a container and cover until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight
  2. In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
  3. Cook the beans for about 30-35 minutes over low to medium heat or until tender. If the beans are not softening, bring them to a boil and then continue cooking them on low to medium heat until soft.
  4. Remove the sprig of rosemary and take ½ of the beans and some of the cooking liquid and put them into a blender and puree them until smooth. Set them aside and keep the other ½ of the beans in the warm cooking liquid. You will need to strain these before adding to the soup.
  5. In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
  6. Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
  7. Season the soup well with salt and pepper.
  8. To serve, place 2 slices of bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmigianna Reggiano cheese and chopped fresh parsley and rosemary.

Notes

  • If making ahead, store soup and bread separately to maintain bread texture until serving.
  • Refrigerate soup up to 4 days and freeze up to 3 months; thaw in fridge before reheating gently.
  • Use homemade or bakery bread; avoid pre-sliced, bagged bread for best flavor and texture.
  • If beans cook slowly, briefly bring to a boil, then simmer on low for the remainder of cooking.
  • Soak beans overnight in cold water to reduce cook time; if short on time, soak in boiling water for 1 hour.

Nutrition Information

Calories 110kcal (6%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 928mg (39%) Potassium 351mg (7%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 5254IU (105%) Vitamin C 24mg (27%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 110

% Daily Value*

Calories 110kcal 6%
Carbohydrates 19g 6%
Protein 5g 10%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 928mg 39%
Potassium 351mg 7%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 5254IU 105%
Vitamin C 24mg 27%
Calcium 81mg 8%
Iron 2mg 11%

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