If you’re craving a soul-warming dish that bursts with rich flavors and hearty textures, I’ve got the perfect recipe for you. This Ribollita Soup Recipe is a classic Tuscan delight, combining rustic bread, vibrant greens, and savory cannellini beans into a comforting, thick soup that feels like a warm hug in a bowl. Every spoonful carries the essence of Italian countryside cooking, making it an absolute favorite to cozy up with on a chilly evening or whenever you want a nourishing, wholesome meal.
Ingredients You’ll Need
The beauty of this Ribollita Soup Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role—fresh vegetables bring brightness and texture, herbs infuse deep aromas, and the rustic bread adds body and delightful heartiness. Here’s what you’ll gather to make this magical Tuscan soup right in your kitchen:
- Olive oil: Use a good quality extra virgin olive oil to add smooth richness and help sauté the vegetables evenly.
- Yellow onion: Finely chopped to provide a sweet base that melds perfectly with the carrots and garlic.
- Carrots: Peeled and sliced into coins, they add just the right touch of natural sweetness and texture.
- Garlic cloves: Minced finely for a punch of aromatic depth that lifts the entire soup.
- Salt: Divided to season at different stages, enhancing each layer of flavor.
- Tomato paste: Concentrated and rich, it adds body and umami to the broth.
- Crushed tomatoes: Canned tomatoes bring bright acidity and luscious tomato flavor.
- Cannellini beans: Drained and rinsed, these creamy beans provide hearty protein and texture.
- Dried rosemary, oregano, thyme, basil: These herbs lend classic Tuscan fragrance and subtle earthiness.
- Red pepper flakes: Add just a hint of gentle heat that awakens the palate.
- Bay leaf: Infuses a subtle herbal complexity that deepens the soup’s flavor.
- Vegetable stock: The base liquid that washes all ingredients into a harmonious blend.
- Tuscan kale: Destemmed and roughly chopped, giving a sturdy green bite and vibrant color.
- Baby spinach: Adds soft, fresh leafiness that perfectly balances the kale.
- Crusty rustic bread: Torn into pieces and stirred in, it thickens the soup and adds a familiar warmth.
- Ground black pepper: To season to your taste, rounding out the flavors.
- Parmesan cheese (optional): Finely grated for a salty, nutty topping that’s pure indulgence.
How to Make Ribollita Soup Recipe
Step 1: Sautéing the Aromatics
Start by heating a tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat. Toss in the finely chopped yellow onion and sliced carrots, then sauté them until the onion becomes translucent and the carrots soften just a bit—about five minutes. This step builds the flavorful foundation that every fantastic soup needs. Once your veggies are softened, add the minced garlic and sauté for an additional 30 seconds to release its fragrant magic.
Step 2: Incorporating Tomato Paste and Tomatoes
Next, stir in the tomato paste along with one teaspoon of salt. Keep stirring so the tomato paste fully blends with the sweet sautéed vegetables—it deepens the color and adds an umami richness. Then pour in the crushed tomatoes, giving everything a good stir to combine. This is where your soup starts to develop that signature warm, tangy heart.
Step 3: Adding Beans, Herbs, and Stock
Now, it’s time to add the cannellini beans, dried herbs like rosemary, oregano, thyme, basil, plus the red pepper flakes and the bay leaf. Stir everything together, then pour in the vegetable stock. This combination infuses the soup with layers of earthy, herbal complexity and body. Finally, add the chopped Tuscan kale and increase the heat to bring the soup to a gentle boil—watch as the flavors begin to meld beautifully.
Step 4: Simmering the Soup
Reduce the heat to low and allow the soup to simmer for 25 minutes, stirring occasionally to prevent sticking and help the ingredients combine even more deeply. This simmering stage is key to softening the kale and blending all those hearty, rustic flavors into one luscious soup.
Step 5: Final Touches
Just before finishing, stir in the baby spinach and torn pieces of rustic bread along with the remaining salt. Let it simmer for another two minutes so the bread soaks up all the wonderful broth, thickening the soup and making it perfectly satisfying. Season with freshly ground black pepper and, if desired, sprinkle with grated Parmesan cheese for extra richness just before serving.
Step 6: Serve or Store
You can enjoy this Ribollita Soup Recipe piping hot right away, or let it cool and store it in the refrigerator for up to three days. It actually tastes even better the next day once the flavors have mingled further!
How to Serve Ribollita Soup Recipe
Garnishes
A simple drizzle of extra virgin olive oil over the top just before serving brings an added touch of silkiness to each spoonful. Freshly grated Parmesan cheese melts beautifully into hot bowls of soup, adding depth and a slight tang. For a fresh pop, a few torn basil leaves or a squeeze of lemon can brighten the flavors and make every bite exciting.
Side Dishes
This Ribollita Soup Recipe shines as a hearty main dish, but pairing it with a crisp green salad or a plate of marinated olives enhances the rustic Italian vibe. A crusty loaf of bread on the side is perfect to scoop up any leftover broth, making your meal feel full and satisfying without any fuss.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual rustic bowls topped with a swirl of olive oil and a sprinkle of Parmesan. Impress guests by toasting the bread cubes separately and using them as garnishes for crunchy texture. Alternatively, serve in small mugs or cups as an appetizer to get everyone excited about dinner!
Make Ahead and Storage
Storing Leftovers
Leftover Ribollita Soup Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. The soup thickens as it sits, so give it a good stir and add a splash of vegetable broth or water when reheating to bring back that perfect, hearty consistency.
Freezing
This soup freezes well, making it a fantastic make-ahead option. Cool completely before transferring to freezer-safe containers or bags. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, then heat gently on the stove, adding a bit of water or broth if needed.
Reheating
For the best flavor and texture, reheat Ribollita Soup Recipe slowly over low to medium heat on the stovetop. Stir occasionally, and if the soup is too thick, add small amounts of vegetable stock or water until it reaches the perfect consistency. Avoid microwaving if possible, as slow reheating helps maintain its hearty character.
FAQs
Can I use other greens instead of Tuscan kale?
Absolutely! While Tuscan kale is traditional and offers great texture, you can substitute with other hearty greens like Swiss chard, collard greens, or even savoy cabbage. Just remember to adjust cooking times accordingly to keep the greens tender yet vibrant.
Is this Ribollita Soup Recipe vegetarian or vegan?
Yes, this recipe is naturally vegetarian and vegan if you skip the Parmesan cheese or replace it with a vegan alternative. The vegetable stock forms the base, making it full of plant-based goodness perfect for any diet.
What kind of bread works best for Ribollita?
A crusty rustic or country-style bread is ideal, especially if it’s slightly stale. The bread soaks up the broth and softens, helping to thicken the soup while imparting a wonderful texture and flavor.
Can I make Ribollita Soup Recipe ahead of time?
Definitely! In fact, this soup tastes even better the day after you make it. The flavors deepen as it rests, making it a great make-ahead meal. Just store it properly in the fridge and reheat gently before serving.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a gentle, subtle heat that enhances the flavors without overwhelming them. You can always adjust the amount to your preference or omit it altogether if you prefer a milder soup.
Final Thoughts
This Ribollita Soup Recipe is more than just a meal; it’s a celebration of simple ingredients coming together to create something truly special. Whether you’re a longtime fan of Italian cooking or discovering Tuscan flavors for the first time, this soup is sure to become a beloved go-to in your kitchen. I can’t wait for you to make it, share it, and enjoy every cozy, delicious spoonful!
Print
Ribollita Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Ribollita is a hearty and comforting Tuscan vegetable soup traditionally made with cannellini beans, kale, spinach, and rustic bread. This recipe combines a medley of fresh and dried herbs, slow-simmered to develop rich flavors, finished with crusty bread to thicken the soup and optional parmesan cheese for added depth. Perfect for a satisfying and nutritious meal.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and sliced into coins
- 2 garlic cloves, finely minced
Tomato and Beans
- 1 tablespoon tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
Herbs and Seasonings
- 3 teaspoons salt, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 bay leaf
- Ground black pepper, to taste
Liquids and Greens
- 5 cups vegetable stock
- 6 ounces Tuscan kale, destemmed and roughly chopped
- 6 ounces baby spinach
Bread and Cheese
- 6 ounces crusty rustic bread (or stale country bread)
- Optional – 2 ounces parmesan cheese, finely grated
Instructions
- Heat Olive Oil: Add the olive oil to a dutch oven or stockpot over medium-high heat to prepare the base of the soup.
- Sauté Vegetables: Once the oil is hot, add the chopped onions and sliced carrots. Cook for about 5 minutes until the onions become translucent, stirring occasionally. Then add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Tomato Paste and Salt: Stir in the tomato paste along with 1 teaspoon of salt and constantly mix until the paste is fully incorporated, enhancing the depth of flavor in the soup.
- Combine Tomatoes and Beans: Add the crushed tomatoes and mix well. Then add the drained cannellini beans, dried rosemary, oregano, thyme, basil, red pepper flakes, bay leaf, and vegetable stock. Stir everything to combine evenly. Add the kale, then increase the heat to bring the soup to a boil.
- Simmer the Soup: Reduce the heat to a low simmer and cook the soup for 25 minutes, stirring occasionally to prevent sticking and allow flavors to meld thoroughly.
- Add Spinach and Bread: Stir in the baby spinach, torn rustic bread, and the remaining 2 teaspoons of salt. Let the soup simmer for another two minutes, allowing the bread to soak up the liquid and thicken the soup. Season with ground black pepper and add optional grated parmesan cheese to taste.
- Serve or Store: Serve the ribollita soup immediately as a warm and hearty meal or let it cool and refrigerate for up to 3 days for later enjoyment.
Notes
- Using stale or day-old bread is ideal as it absorbs the soup without disintegrating completely.
- Adjust the red pepper flakes according to your heat preference.
- For a richer flavor, add parmesan rind when simmering and remove before serving.
- This soup can be made vegan by omitting parmesan cheese or using a vegan alternative.
- Ribollita tastes even better the next day once the flavors have fully melded.
