Ribollita Tuscan Bread Soup

Name: Ribollita Tuscan Bread Soup
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 tbsp extra-virgin olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 fresh rosemary sprig (or 1/2 tsp dried); 2 tbsp tomato paste; 1 can whole peeled tomatoes; 2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed; 8 cups lacinato (Tuscan) kale or curly kale, stems removed, chopped; 2 cups savoy or green cabbage, thinly sliced; 6 cups low-sodium vegetable broth; 6 oz stale crusty bread (Tuscan or sourdough), torn, torn into chunks; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 tsp red chili flakes

85 minMediumServes 6320 cal/serving

ItalianSoupStovetopVeganHigh FiberAlcohol-FreeCorn-Free

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Ingredients

4 tbsp extra-virgin olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 fresh rosemary sprig (or 1/2 tsp dried)
2 tbsp tomato paste
1 can whole peeled tomatoes
2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed
8 cups lacinato (Tuscan) kale or curly kale, stems removed, chopped
2 cups savoy or green cabbage, thinly sliced
6 cups low-sodium vegetable broth
6 oz stale crusty bread (Tuscan or sourdough), torn, torn into chunks
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 tsp red chili flakes

Instructions

1

Heat 3 tablespoons of 4 tbsp extra-virgin olive oil in a large heavy pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 1/4 tsp red chili flakes. Cook, stirring, for 10 minutes until very soft.
2

Add 4 minced garlic cloves, 2 fresh rosemary sprig (or 1/2 tsp dried), and 2 tbsp tomato paste. Cook 2 minutes. Crush 1 can whole peeled tomatoes into the pot with your hands and add all juices. Simmer 5 minutes.
3

Stir in 2 cans drained, rinsed cannellini beans (15 oz cans), drained and rinsed. Scoop out about one cup of beans, mash with a fork, then return the mash to the pot to create body.
4

Add 6 cups low-sodium vegetable broth, 8 cups stems removed, chopped lacinato (Tuscan) kale or curly kale, and 2 cups thinly sliced savoy or green cabbage. Bring to a boil, then reduce heat to low and simmer 25 minutes until vegetables are completely tender.
5

Add 6 oz torn into chunks stale crusty bread (Tuscan or sourdough), torn to the pot, stirring them in. The bread will dissolve and thicken the soup. Simmer 10 more minutes, stirring often.
6

Season with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Remove rosemary sprigs. Serve in deep bowls with a generous drizzle of olive oil. The soup is even better reheated the next day.

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Questions

What is Ribollita Tuscan Bread Soup?

A thick, deeply flavorful Tuscan peasant stew of cannellini beans, lacinato kale, and stale bread slowly simmered until hearty and rich. Plan ahead: it's best the next day re-boiled, as the name promises. This reference files it under Italian soup: made on the stovetop, rated medium and about 85 minutes start to finish.

How long does Ribollita Tuscan Bread Soup take?

As written, 85 minutes: 25 of prep and 60 of cooking. The longest single stretch is step 4 (25 minutes): "Bring to a boil, then reduce heat to low and simmer 25 minutes until vegetables are completely tender."

Can I use dried beans instead of canned in Ribollita Tuscan Bread Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Ribollita Tuscan Bread Soup uses 2 cans cannellini beans (15 oz cans), drained and rinsed, drained, rinsed.

Can I make Ribollita Tuscan Bread Soup less spicy?

Yes. The heat in Ribollita Tuscan Bread Soup comes from 1/4 tsp red chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes.

How many calories are in Ribollita Tuscan Bread Soup?

One serving (the recipe makes 6) is about 320 calories, with 9 g protein, 34 g carbohydrate and 14 g fat, plus 7 g fiber and 1597 mg sodium. The figures are estimates computed from the ingredient list.

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