Tuscan Ribollita Recipe – Italian Special
Tuscan Ribollita is a comforting Italian soup from Tuscany made with simple ingredients like beans, kale, carrots, potatoes, and old bread. The word ribollita means reboiled because the soup is usually reheated the next day, making it even tastier. It’s a thick, filling dish that’s easy to make, perfect for a cozy meal, and shows how Italians make delicious food with basic ingredients.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Tuscan Ribollita Recipe Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped kale (or Swiss chard)
- 3 medium potatoes, peeled and diced
- 4 cups day-old crusty bread, torn into pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley (for garnish)
Prepare the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, until the vegetables are soft.
Add Garlic and Seasonings:
Add the minced garlic, thyme, bay leaf, and red pepper flakes (if using).
Cook for another 1-2 minutes until the garlic is fragrant.
Simmer the Soup:
Add the vegetable broth, cannellini beans, chopped kale, and diced potatoes to the pot.
Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, until the potatoes are tender.
Add the Bread:
Tear the day-old bread into pieces and add it to the soup.
Stir well to combine.
Continue to cook for an additional 10-15 minutes, allowing the bread to absorb the liquid and thicken the soup.
Season and Serve:
Remove the bay leaf and taste the soup.
Adjust the seasoning with salt and pepper to taste.
If you like a thicker soup, you can mash some of the potatoes and beans with a spoon.
Garnish and Enjoy:
Ladle the soup into bowls, drizzle with a little extra olive oil, and garnish with fresh parsley before serving.
Recipe Notes:
Bread: Use day-old crusty bread. It soaks up the broth and makes the soup thick.
Kale: Kale is traditional, but you can also use Swiss chard or spinach if preferred.
Beans: Cannellini beans are best for this soup, but other white beans can be used.
Potatoes: Potatoes help thicken the soup. You can mash some of them for a creamier texture.
Storage: Store leftovers in the fridge for up to 3 days. Reheat on the stove, adding a little more broth if it gets too thick.
