There’s nothing quite like the warmth of a hearty bowl of Tuscan Ribollita Soup, especially as the leaves begin to change color and the air turns crisp. On a chilly evening, the thought of a steaming bowl made with fresh ingredients instantly lifts my spirits. This recipe takes me back to a cozy kitchen where my family gathered around the table, laughter mixing with the rich aroma of rosemary and garlic.
I first discovered this soul-soothing dish during a trip to Tuscany, where rustic ingredients come together in perfect harmony. The delightful medley of cannellini beans, kale, and savoy cabbage creates a creamy, comforting texture that feels like a big hug in a bowl. Add some crusty bread, and you have a soul-satisfying meal that’s perfect for any gathering or simply for a quiet night at home.
Whether you’re looking to impress friends or just escape the monotony of fast food, this Tuscan Ribollita Soup is not only delicious, but it’s also easy to prepare. So, grab your apron and let’s bring a taste of Italy to your kitchen!
Why will you love this Tuscan Ribollita Soup?
Bold, Flavorful Ingredients: The combination of cannellini beans, kale, and fresh vegetables creates a vibrant and hearty taste that bursts with flavor.
Quick Preparation: With straightforward steps, this soup is a time-saving gem, perfect for busy weeknights or last-minute gatherings.
Nourishing Comfort Food: Each bowl is packed with nutrients and warmth, making it the ultimate remedy for chilly evenings.
Appealing Versatility: This soup is easily customizable; feel free to throw in whatever veggies you have on hand!
Crowd-Pleasing Dish: A hearty option that satisfies everyone, making it ideal for family dinners or casual get-togethers!
Tuscan Ribollita Soup Ingredients
• Discover the key ingredients for a comforting bowl of Tuscan Ribollita Soup!
For the Soup
- 1 pound cannellini beans – These creamy beans form the heart of the dish, adding both protein and a rich texture.
- 1 sprig fresh rosemary – Infuses a fragrant earthiness that evokes the rustic charm of Tuscany.
- 2 tablespoons olive oil – Enhances the flavors and provides a smooth consistency.
- 2 medium-sized yellow onions, peeled and diced – Adds sweetness and depth to the soup base.
- 4 stalks celery, medium diced – Contributes crunch and a classic flavor component to the mix.
- 4 carrots, peeled and medium diced – Adds natural sweetness and bright color to the mix.
- 4 cloves garlic, finely minced – Packs a punch of flavor and fragrance, making every spoonful heavenly.
- 2 bunches Lacinato kale, thickly sliced – This hearty green provides nutrition and a lovely texture.
- ½ savoy cabbage, sliced – Brings a delightful crunch and complements the other vegetables.
- 15 ounce can hand-crushed whole peeled tomatoes – Lends a rich, satisfying body to the broth.
- 64 ounces vegetable stock – A robust base for your soup, ensuring depth and flavor in every spoonful.
- Coarse salt and pepper to taste – Essential for enhancing all the lovely flavors at play.
- 20 slices old crusty rustic bread – Perfect for soaking up the soup, bringing a satisfying crunch to each bite!
Embrace the joy of cooking and treat yourself to this warm and comforting Tuscan Ribollita Soup. Enjoy the cozy flavors!
How to Make Tuscan Ribollita Soup
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Soak the Beans: Begin by adding the cannellini beans to a container. Cover them with water, ensuring it sits about 4 inches above the beans. Cover and let them soak at room temperature overnight.
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Cook the Beans: In the morning, drain the beans and transfer them to a medium-sized pot. Cover with fresh water, ensuring it rises about 2 inches above the beans, and add a sprig of rosemary. Cook over low to medium heat for 30-35 minutes until tender. If they’re not softening, bring to a boil briefly before reducing the heat.
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Blend Part of the Beans: Remove the rosemary sprig, then take ½ of the cooked beans along with some of the cooking liquid and blend until smooth. Set this aside and keep the remaining beans warm in their cooking liquid, straining them before adding to the soup.
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Sauté the Veggies: In a large pot over low to medium heat, add the olive oil. Sauté the diced onions, celery, carrots, and minced garlic for 8-10 minutes until they’re tender and fragrant.
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Combine Ingredients: Add the kale, savoy cabbage, the cooked beans with their liquid, pureed beans, crushed tomatoes, and vegetable stock to the pot. Cover and let it simmer for 15-20 minutes over low to medium heat, until the kale and cabbage are tender.
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Season the Soup: Taste and season the soup generously with salt and pepper to enhance all the delicious flavors.
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Serve: To serve, place 2 slices of crusty rustic bread in a bowl and ladle the soup over it. For an extra touch, garnish with optional shredded Parmigiano Reggiano cheese and chopped fresh parsley and rosemary.
Optional: Drizzle a little olive oil on top before serving for added richness.
Exact quantities are listed in the recipe card below.
What to Serve with Tuscan Ribollita Soup?
There’s something magical about pairing a comforting soup with delightful sides that elevate your meal to new heights.
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Crusty Bread: Classic rustic bread is a must. It soaks up the rich broth and adds a satisfying crunch to each bite.
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Garlic Butter Crostini: These crispy bites topped with garlic butter enhance the flavors of your soup while providing a delightful crunch.
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Simple Side Salad: A fresh salad of romaine, cherry tomatoes, and a light vinaigrette balances the heartiness of the soup beautifully.
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Roasted Vegetables: Taking seasonal veggies and roasting them brings out their natural sweetness, making for a wonderful contrast to the savory soup.
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Parmesan Cheese: Shaving some fresh Parmigiano Reggiano on top of the soup not only adds a salty kick but also enhances the overall creaminess.
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Red Wine: A glass of full-bodied red wine pairs perfectly, complementing the earthy flavors and warming you from the inside out.
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Olive Oil Drizzle: A finishing drizzle of high-quality olive oil adds richness and depth to each bowl, making every spoonful unforgettable.
With these thoughtful pairings, your Tuscan Ribollita Soup will be transformed into a meal that warms both body and soul. Enjoy!
Tuscan Ribollita Soup Variations
Feel free to make this soup your own with these delightful tweaks and substitutions!
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Vegetarian Delight: Swap vegetable stock with homemade broth for an even richer flavor. It elevates the soup’s depth and freshness, giving it a personal touch.
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Spicy Kick: Add a pinch of red pepper flakes during the sautéing process to infuse the soup with a warm, spicy undertone that dances on your palate.
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Creamy Addition: Stir in a splash of heavy cream or coconut milk just before serving for a luxurious, creamy texture that makes every bite indulgent.
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Seasonal Veggies: Use seasonal vegetables like zucchini or bell peppers. Feel free to experiment and use what you have; each season brings a new flavor!
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Herb Boost: Add a handful of fresh spinach or parsley right before serving for an extra burst of color and nutrition. It truly brightens the dish and enhances the overall flavor profile.
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Lemon Zest: Grate in some lemon zest before serving for a refreshing touch. The citrus adds a lively contrast that complements the rich ingredients beautifully.
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Protein Packed: For a heartier meal, toss in some diced cooked chicken or sausage for a comforting, protein-rich option that will satisfy the hungriest of bellies.
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Gluten-Free: Substitute the rustic bread with gluten-free alternatives or serve the soup over quinoa for a nourishing twist that ensures everyone can enjoy this delightful dish!
How to Store and Freeze Tuscan Ribollita Soup
Fridge: Store leftover Tuscan Ribollita Soup in an airtight container for up to 3 days. Make sure to cool it completely before sealing to maintain freshness.
Freezer: For long-term storage, freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top as the soup will expand when frozen.
Reheating: When ready to enjoy, thaw the soup overnight in the fridge. Reheat on the stovetop over low heat until warmed through, stirring occasionally.
Airtight Storage: If freezing, consider portioning the soup into smaller containers for easy meal prep and quick reheating according to your needs.
Expert Tips for Tuscan Ribollita Soup
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Proper Soaking: Soak the cannellini beans overnight to ensure they cook evenly and achieve the perfect creamy texture in your soup.
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Blending Technique: Blending half the cooked beans adds richness; don’t skip this step! It enhances the soup’s texture and makes it extra comforting.
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Fresh Veggies Matter: Use fresh, seasonal vegetables for the best flavor, but feel free to substitute with what you have on hand for a personalized touch.
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Sauté for Depth: Don’t rush the sautéing process. Cooking the onions, celery, and carrots until tender creates a robust base for your Tuscan Ribollita Soup.
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Taste as You Go: Always taste your soup before serving! Adjust the salt and pepper to suit your preference so every bowl is perfectly seasoned.
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Garnish with Love: A sprinkle of Parmigiano Reggiano cheese and fresh herbs not only looks beautiful but adds an extra layer of flavor. Enjoy!
Make Ahead Options
These Tuscan Ribollita Soup components are perfect for meal prep, saving you time on busy weeknights! You can soak and cook the cannellini beans up to 24 hours in advance; simply store them in their cooking liquid in the refrigerator to maintain their texture. The vegetables can also be diced and stored in an airtight container for up to 3 days. When you’re ready to enjoy your soup, sauté the vegetables, add the prepped beans and remaining ingredients and simmer for about 20 minutes. This way, you’ll have a hearty, soul-warming bowl ready to serve with minimal effort, just as delicious as if you made it all in one day!
Tuscan Ribollita Soup Recipe FAQs
What type of cannellini beans should I use for the soup?
Absolutely! I recommend using dried cannellini beans for the best flavor and texture. They should be soaked overnight for optimal cooking. If you’re in a hurry, you can also use canned cannellini beans, but be sure to rinse them thoroughly to remove excess sodium.
How should I store leftover Tuscan Ribollita Soup?
For fridge storage, place the cooled soup in an airtight container to keep it fresh for up to 3 days. If you want to enjoy it longer, freeze the soup in freezer-safe containers for up to 3 months. Make sure to leave space at the top of the container, as soup expands when frozen.
Can I freeze the Tuscan Ribollita Soup?
Yes, indeed! To freeze, ladle the soup into freezer-safe containers, leaving some room at the top for expansion. Once frozen, you can store it for up to 3 months. Thaw overnight in the fridge and reheat on low heat on the stovetop when you’re ready to enjoy it again.
What if my beans aren’t soft enough during cooking?
Very common! If your beans aren’t softening after the initial cooking period, simply bring them to a gentle boil for a couple of minutes. Then, lower the heat again and let them simmer until they reach that creamy tenderness—this usually takes an additional 10-15 minutes.
Can my pets have Tuscan Ribollita Soup?
While many ingredients in Tuscan Ribollita Soup are safe for pets, it’s best to avoid giving it to them. Ingredients like garlic and onion can be toxic to dogs and cats in large quantities. Always check with your vet if you’re unsure.
How can I make this soup gluten-free?
If you want to make a gluten-free version of Tuscan Ribollita Soup, simply omit the crusty bread or use gluten-free bread instead. You can also thicken the soup naturally by blending more beans or adding extra vegetables!
Hearty Tuscan Ribollita Soup to Warm Your Soul Today
Ingredients
Equipment
Method
- Soak the Beans: Begin by adding the cannellini beans to a container. Cover them with water, ensuring it sits about 4 inches above the beans. Cover and let them soak at room temperature overnight.
- Cook the Beans: In the morning, drain the beans and transfer them to a medium-sized pot. Cover with fresh water, ensuring it rises about 2 inches above the beans, and add a sprig of rosemary. Cook over low to medium heat for 30-35 minutes until tender.
- Blend Part of the Beans: Remove the rosemary sprig, then take ½ of the cooked beans along with some of the cooking liquid and blend until smooth. Set this aside.
- Sauté the Veggies: In a large pot over low to medium heat, add the olive oil. Sauté the diced onions, celery, carrots, and minced garlic for 8-10 minutes until they're tender and fragrant.
- Combine Ingredients: Add the kale, savoy cabbage, the cooked beans with their liquid, pureed beans, crushed tomatoes, and vegetable stock to the pot. Cover and let it simmer for 15-20 minutes.
- Season the Soup: Taste and season the soup generously with salt and pepper to enhance the flavors.
- Serve: To serve, place 2 slices of crusty rustic bread in a bowl and ladle the soup over it. Optionally garnish with shredded Parmigiano Reggiano cheese and chopped fresh parsley and rosemary.