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Simple Hearty Ribollita Recipe Easy Homemade Tuscan Bread Soup

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Ribollita is a traditional Tuscan bread soup made from leftover bread and vegetables, offering a warm, hearty, and comforting meal that’s easy to prepare and perfect for cozy dinners.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • 1 (14-ounce) can crushed tomatoes
  • 6 cups vegetable or chicken broth
  • 2 cups drained and rinsed cannellini beans
  • 4 cups kale or cavolo nero, roughly chopped
  • 4 cups stale country-style bread, torn into bite-sized pieces
  • Salt and pepper to taste
  • Fresh thyme or rosemary (optional)
  • Red pepper flakes (optional)

Instructions

  1. Heat 3 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
  2. Add the finely chopped yellow onion, diced carrots, and diced celery stalks. Cook, stirring occasionally, until softened and fragrant, about 8 minutes.
  3. Stir in the minced garlic, fresh thyme leaves (or dried), and red pepper flakes if using. Cook for 1 minute until aromatic.
  4. Pour in the crushed tomatoes and simmer gently for 5 minutes to mellow the acidity.
  5. Add the vegetable or chicken broth and drained cannellini beans. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  6. While the soup simmers, wash and roughly chop the kale or cavolo nero. Add to the pot and cook for another 10 minutes until tender but still vibrant.
  7. Tear the stale bread into bite-sized pieces and stir into the soup. Simmer for 10 more minutes, stirring occasionally, allowing the bread to soak up the broth and thicken the soup.
  8. Taste and season with salt and pepper as needed. If the soup is too thick, add a splash of broth or water to loosen it.
  9. When serving, drizzle a bit of olive oil over each bowl for a silky finish.

Notes

Use day-old or slightly dried bread to prevent mushiness; fresh bread can be toasted to dry it out. Do not overcook kale to maintain some bite. Adjust seasoning lightly at first as bread absorbs salt. If soup thickens too much when cooling, loosen with broth or water when reheating. For gluten-free, use gluten-free bread or omit bread and serve with gluten-free crackers. Soup tastes better the next day as flavors deepen. Freeze without bread and add fresh bread when reheating.

Nutrition

Keywords: ribollita, Tuscan bread soup, hearty soup, leftover bread recipe, cannellini beans, kale soup, easy soup recipe, comfort food, Italian soup

Find it online: https://rowanrecipes.com/simple-hearty-ribollita-recipe-easy-homemade-tuscan-bread-soup/