Hearty Tuscan Ribollita – A Soul-Warming Classic

Name: Hearty Tuscan Ribollita – A Soul-Warming Classic
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 Portionen
Ingredients: 2 tbsp Olive Oil; 1 large Yellow Onion (finely chopped); 2 stalks Celery (finely chopped); 2 medium Carrots (finely chopped); 3 cloves Garlic (minced); 400 g Canned Diced Tomatoes; 1.5 L Vegetable Broth; 200 g Canned Cannellini Beans (rinsed and drained); 200 g Kale (stems removed, roughly chopped); 1 loaf Stale Country Bread (about 200g, cut into 1-inch cubes); 1 tsp Dried Oregano; 1 tsp Dried Thyme; 1 pinch Red Pepper Flakes (optional); 1 tsp Salt (to taste); 1 tsp Black Pepper (to taste); 2 tbsp Fresh Parsley (chopped, for garnish); 2 tbsp Parmesan Cheese (grated, for serving (optional))

Dive into the rustic cuisine of Tuscany with this classic Ribollita. This rich, satisfying vegetable soup tastes even better the second day. It's perfect for cold days or as a nutritious main course.

65 min.

6 servings

Easy

Hearty Tuscan Ribollita – A Soul-Warming Classic

Preparation

20 min.

Cook / Bake

45 min.

Servings

Calories

320 kcal

Ingredients

for 6 servings

For

servings

Amounts are automatically adjusted.

2 tbspOlive Oil
1 largeYellow Onion(finely chopped)
2 stalksCelery(finely chopped)
2 mediumCarrots(finely chopped)
3 clovesGarlic(minced)
400 gCanned Diced Tomatoes
1.5 LVegetable Broth
200 gCanned Cannellini Beans(rinsed and drained)
200 gKale(stems removed, roughly chopped)
1 loafStale Country Bread(about 200g, cut into 1-inch cubes)
1 tspDried Oregano
1 tspDried Thyme
pinchRed Pepper Flakes(optional)
1 tspSalt(to taste)
1 tspBlack Pepper(to taste)
2 tbspFresh Parsley(chopped, for garnish)
tbspParmesan Cheese(grated, for serving (optional))Milch

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 8-10 minutes, or until the vegetables are softened and the onion is translucent.
Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
Stir in the diced tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
Add the rinsed cannellini beans and chopped kale to the pot. Stir well and continue to simmer for about 5-7 minutes, or until the kale has wilted and is tender.
Season the soup with salt and black pepper to taste. Keep in mind that you'll be adding bread, which will absorb some of the seasoning.
Add the stale bread cubes to the soup. Stir gently to ensure the bread is submerged and absorbs the liquid. Cook for another 5-10 minutes, or until the bread has softened and thickened the soup to your desired consistency. Some people prefer it very thick, almost like a stew.
Remove from heat and let the Ribollita rest for a few minutes before serving. This allows the flavors to settle and the soup to thicken further.
Ladle the hearty Ribollita into bowls. Garnish with fresh chopped parsley and a drizzle of extra virgin olive oil. Optionally, sprinkle with grated Parmesan cheese before serving. Enjoy your soul-warming Tuscan Ribollita!

💡 Tipp

This Ribollita is even better the next day! You can prepare it in advance and reheat it gently. If the soup becomes too thick upon reheating, add a splash of vegetable broth or water to reach your preferred consistency. For a vegan option, simply omit the Parmesan cheese or use a vegan alternative.

Varianten

Add cooked sausage or pancetta for a meatier version.
Include other seasonal vegetables like zucchini or bell peppers.
For extra protein, add chickpeas or lentils.

Ersatz & Alternativen

Any hearty greens like collard greens or Swiss chard can be used instead of kale.
Great Northern beans or navy beans can replace cannellini beans.
Gluten-free bread can be used for a gluten-free version.

Aufbewahrung

Store leftover Ribollita in an airtight container in the refrigerator for up to 3-4 days.

Einfrieren

Ribollita freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition per serving

Calories

320 kcal

Protein

14 g

Carbohydrates

48 g

Fat

9 g

Fiber

10 g

Recipe on TomTaste: https://tomtaste.com/recipe/hearty-tuscan-ribollita-a-soul-warming-classic

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