DinnerMain CourseSoup

Hearty Tuscan Ribollita

Name: Hearty Tuscan Ribollita
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: italian
Ingredients: 3 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot chopped; 2 pcs celery stalk chopped; 4 clove garlic minced; 400 g canned diced tomato; 6 cup vegetable broth; 2 can canned cannellini bean rinsed and drained; 4 cup lacinato kale stems removed, chopped; 2 cup green cabbage shredded; 4 cup day-old rustic bread torn into bite-sized pieces; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

Savor the rustic charm of Tuscany with this hearty vegan Ribollita, a thick and comforting bread and vegetable soup. Packed with tender cannellini beans, vibrant kale, and day-old rustic bread, this one-pot wonder develops even deeper flavors overnight, making it perfect for meal prep or a cozy dinner.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 310 kcal

Allergen information: may contain celery and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, chopped
2 pcscelery stalk, chopped
4 clovegarlic, minced
400 gcanned diced tomato
6 cupvegetable broth
2 cancanned cannellini bean, rinsed and drained
4 cuplacinato kale, stems removed, chopped
2 cupgreen cabbage, shredded
4 cupday-old rustic bread, torn into bite-sized pieces
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

Large Dutch oven · Chef's knife · Cutting board · Wooden spoon · Measuring cups · Measuring spoons · Can opener

The method

Step by step

1
Gather all your ingredients and prepare the vegetables: finely dice the yellow onion, carrots, and celery. Mince the garlic cloves. Roughly chop the lacinato kale and green cabbage.
About 10 min
Cook’s note: Mise en place, or 'everything in its place,' makes cooking much smoother and more enjoyable.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
About 1 min
3
Add the diced onion, carrots, and celery to the pot and sauté, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.
About 10 min
Cook’s note: This step, known as creating a 'soffritto' in Italian cooking, builds the foundational flavor of the soup.
4
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to burn it.
About 1 min
Cook’s note: Burnt garlic can taste bitter, so keep a close eye on it and stir constantly.
5
Pour in the canned diced tomatoes, vegetable broth, and drained and rinsed cannellini beans. Season with salt and black pepper.
About 2 min
Cook’s note: Rinsing canned beans removes excess sodium and improves their texture.
6
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld and deepen.
About 30 min
Cook’s note: A slow simmer helps the vegetables break down slightly and infuse the broth with their essence.
7
Stir in the chopped lacinato kale and green cabbage. Continue to simmer, uncovered, for another 10-15 minutes, or until the greens are tender and slightly wilted.
About 15 min
Cook’s note: Adding the greens later preserves their vibrant color and prevents them from becoming mushy.
8
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
About 1 min
Cook’s note: Always taste your food as you cook; flavors can change and develop, requiring adjustments.
9
Tear the day-old rustic bread into bite-sized pieces and add them to the soup, gently pushing them down to submerge.
About 1 min
Cook’s note: Day-old bread is ideal as it absorbs the broth without disintegrating too quickly, creating the signature thick texture of Ribollita.
10
Let the soup sit for 5 minutes, allowing the bread to soften and absorb the flavorful broth.
About 5 min
Cook’s note: Avoid stirring too much after adding the bread; let it soak up the liquid naturally to achieve the desired consistency.
11
Ladle the hearty Ribollita into individual bowls and garnish generously with freshly chopped parsley before serving hot.
About 2 min
Cook’s note: A drizzle of high-quality extra virgin olive oil over each serving can enhance the flavor and richness.

Per serving

Nutrition

71%Score

Calories: 310.1kcal
Protein: 16.1g
Carbs: 46.3g
Fat: 8.1g
Fibre: 10.9g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Ribollita is a meal in itself, but it pairs wonderfully with a simple green salad dressed with a light vinaigrette. For an extra layer of flavor, consider adding a pinch of red pepper flakes with the garlic. While traditionally made with cannellini beans, great northern beans can be a suitable substitute. This soup is even better the next day, making it an excellent choice for batch cooking and meal prepping.

Storage

Store leftover Ribollita in an airtight container in the refrigerator. The soup will thicken considerably as it cools and the bread continues to absorb liquid.

Reheating

Reheat Ribollita gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of vegetable broth or water to reach your desired consistency, as it will thicken significantly in the fridge.