Ribollita is a traditional vegetarian Tuscan soup with veggies and beans and topped with healthy dose of toasted bread and parmesan cheese. It's the perfect soup for these colder months because it's a big bowl that feels like a warm hug.
Table of Contents
Why I Love This Recipe
There's nothing better than a hearty soup on cold winter days and let me tell you - that's been the case these days in LA. I want something that hearty and filling, loaded with tons of flavor and will soothe my freezing cold soul. This Tuscan Soup, also known as Ribollita, is exactly what I want. Veggies and beans and greens so I'm getting that "health" but also a bit of toasted bread and parmesan to really make it filling. It's perfect and I want to eat it every day until Spring hits.
Ingredients & Substitutions
- Olive oil
- Yellow onion
- Carrot
- Celery
- Garlic
- Kosher salt and freshly cracked pepper to taste
- Cannellini beans
- Vegetable or chicken stock
- Fresh thyme
- Fresh kale
- Fresh spinach
- Whole grain bread
- Parmesan
How to Make
- In a large dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add onion, carrot, celery and season with salt and pepper. Cook until veggies are soft, about 8-10 minutes. Add the garlic and stir for 30 seconds until fragrant. Add the tomatoes with their juices to the dutch oven along with the beans, stock and thyme. Bring to a boil, and reduce heat to a simmer. Cover the dutch oven cover and cook for 20 minutes.
- Preheat the oven to 425 degrees and adjust the top rack so the dutch oven can fit into the oven.
- Remove the thyme stems and stir in kale and spinach. Taste and adjust seasoning. Lay bread pieces on top of the soup in an even layer. Drizzle with the remaining 2 tablespoons of oil on top of the bread and heavily sprinkle with Parmesan.
- Put the dutch oven in the preheated oven and bake until the bread and cheese are browned and crisp, 10 to 15 minutes. Remove and serve. Add more parmesan cheese and a squeeze of lemon if desired.
Tips & Tricks
This is one of those straight forward recipes that can easily be prepped ahead. In fact, the longer it sits, the more delicious it becomes. You can easily store the soup without the bread and then add some freshly toasted croutons on top before serving.
FAQ's
What is Ribollita?
Ribollita is a Tuscan soup made with vegetables, beans, and torn bread along with a healthy dose of Parmesan Cheese.
Similar Recipes
Ribollita
Ingredients
- 4 tablespoons olive oil
- 1 medium yellow onion diced
- 1 whole carrot diced
- 2 stalks celery chopped
- 4 cloves garlic minced
- Kosher salt and freshly cracked pepper to taste
- 15 ounces cannellini beans rinsed and drained
- 15 ounces canned crushed tomatoes
- 4 cups vegetable or chicken stock
- 3 springs fresh thyme
- ½ pound fresh kale roughly chopped
- ½ pound fresh spinach roughly chopped
- 4 cups whole grain bread torn into 1-2 inch pieces
- 1 ½ cups freshly grated parmesan
Instructions
- In a large dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add onion, carrot, celery and season with salt and pepper. Cook until veggies are soft, about 8-10 minutes. Add the garlic and stir for 30 seconds until fragrant. Add the crushed tomatoes with their juices to the dutch oven along with the beans, stock and thyme. Bring to a boil, and reduce heat to a simmer. Cover the dutch oven cover and cook for 20 minutes.
- Preheat the oven to 425 degrees and adjust the top rack so the dutch oven can fit into the oven.
- Remove the thyme stems and stir in kale and spinach. Taste and adjust seasoning. Lay bread pieces on top of the soup in an even layer. Drizzle with the remaining 2 tablespoons of oil on top of the bread and heavily sprinkle with Parmesan.
- Put the dutch oven in the preheated oven and bake until the bread and cheese are browned and crisp, 10 to 15 minutes. Remove and serve. Add more parmesan cheese and a squeeze of lemon if desired.
Hi Gaby
Just wanted to thank you for this recipe.
This Rebollita soup was so delicious, I followed your recipe and it turned out fantastic.
Many thanks
Lucy
Wow! Wow! Wow! This soup was fantastic. Unfortunately I did not have a pot that could go into the oven so I made it stove top. BUT!!! Even stove top this soup is wonderful. I normally am not a Kale girl and was a little hesitant to even make this BUT!!!! it is great! A week or so ago Gaby had asked us (her followers) what we wanted to see more of. I responded vegetarian dishes and then Gaby posted this recipe! I swear she answered ME!! Looking forward to more vegetarian recipes. AND also if you have not purchased Dalkin & Co spices you are really missing out!!! Go but them now!!!
Made this last night! It was truly amazing and EASY!!! Made it in the morning and let it sit until evening when I finished it up with the bread and cheese, I love recipes that I can make ahead!
I love your recipes This really hit the spot on a very cold night here up in Sonoma County
This sounds nice and hearty for these dark, cold wintery nights! We just love soups for dinner and this looks to be a great addition.