Rustic Ribollita (Tuscan White Bean Soup)

This traditional Ribollita recipe makes essentially the most splendidly comforting, scrumptious Tuscan White Bean Soup. It’s a thick, wealthy soup that features day-old bread, tomatoes, beans, and kale for a hearty and satisfying dish.

ribollita soup aka tuscan white bean soup (ribolita)

Positive, you’re used to soup being served with bread on the facet. However have you ever but found the magic of bread soup recipes?

That’s proper… Bread in the soup.

We fell in love with “bread soups” on a visit to Italy a number of years in the past. The most typical varieties are Pappa Al Pomodoro, a chunky tomato soup thickened with day-old bread, and Ribollita, a vegetarian white bean and vegetable soup thickened with chopped Italian bread.

Table of Contents

Traditional Ribollita – Tuscan White Bean Soup

This Ribolita recipe features a terrific mixture of carrots, tomatoes, tender white beans and kale, plus chunks of day-old bread.

Including the bread not solely thickens the soup, however it is usually (was) a means to make use of up leftovers to keep away from waste and stretch the meal to fill extra bellies. Plus, it additionally offers the soup taste a comforting undertone and makes the feel nearly like a deliciously wealthy porridge.

You’ll be able to simply tweak Tuscan White Bean Soup to make a vegetarian or vegan model, and it might probably even be ready gluten-free. It’s prepared in about an hour, so this soup is ideal for a soothing weekend dinner that’s certain to please everybody on the desk!

Elements You Want for Ribollita

Right here is every part wanted to make a splendidly satisfying Tuscan White Bean Soup from scratch:

Olive oil – or most popular cooking oil
Ciabatta bread – or different rustic Italian bread
Candy onion – peeled and chopped
Carrots – peeled and sliced into cash
Celery – chopped
Garlic – minced
Vegetable broth – or veggie inventory + water
Canned San Marzano Tomatoes – crushed or cube
Canned cannellini beans – drained, no must rinse
Parmesan cheese – shredded or shaved
Anchovy paste – omit if vegetarian or vegan
Seasonings – dried oregano, bay leaf, and crushed purple pepper
Tuscan kale – also called Italian kale or lacinato kale
Salt and pepper – to style

The best way to Make This Rustic Ribollita Recipe

First, wash and chop the entire produce. Then set a big 7-8 quart saucepot over medium warmth. As soon as sizzling, add 2 tablespoons of olive oil to the pot. Add within the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for about 10 minutes, stirring frequently.

In the meantime, preheat the oven to 400 levels F. Set out a rimmed baking sheet, and line it with parchment in the event you like. Tear the bread (sliced or unsliced) into giant bite-sized chunks and place on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss nicely. Then unfold the bread out in a fair layer. Toast within the oven for 8-10 minutes, flipping as soon as. Regulate them in order that they don’t burn! Take away from the oven and put aside.

Subsequent, to the soup pot add the vegetable broth, tomatoes, cannellini beans, parmesan cheese, anchovy paste, oregano, bay leaf, and crushed purple pepper. Stir nicely and produce to a simmer.

Partially cowl the pot with a lid and simmer for 25-Half-hour, stirring each 5 minutes or so. If the soup begins to thicken up a bit an excessive amount of then flip the warmth all the way down to medium-low. Additionally, be at liberty to stir in 1 to three cups of water, one by one, if wanted.

Now add within the chopped kale and toasted bread items. Stir nicely and simmer the soup for an additional 5 minutes, till the bread almost disintegrates into the broth. The feel needs to be thick like a stew.

Get the Full (Printable) Rustic Ribollito Recipe (Tuscan White Bean Soup) Beneath. Get pleasure from!

Style, then salt and pepper as wanted. Add additional parmesan cheese, in the event you like, and serve the Ribollita heat.

italian bread soup - ribolita recipe overhead shot in pot

Ribollita Soup Recipe Variations

To make this a vegetarian white bean soup recipe, omit the anchovy paste and add additional salt.
For a vegan model, don’t add the anchovy paste and use your most popular plant-based Parmesan “cheese.”
Tuscan kale will be swapped with purple kale or curly kale. Or, skip the kale altogether and embrace child spinach leaves.
Make this recipe gluten-free by swapping the bread along with your favourite GF Italian bread.

Tuscan white bean soup with parmesan cheese

Tuscan White Bean Soup Serving Strategies

Get pleasure from bowls of sizzling Ribollita with additional items of crusty bread on the facet, or with a refreshing and wholesome facet salad.

Selfmade Ribolita Storage and Reheating Ideas

This soup is definitely greatest when loved freshly ready, when the kale is tender and the items of bread are good. You can maintain leftovers saved in an hermetic container within the fridge for a day or so, and reheat in a microwave or on the stovetop.

I don’t suggest that you simply freeze Tuscan White Bean veggie and bread soup.

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