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Ribollita Tuscan Bread Soup

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A hearty and cozy Tuscan bread soup made with vegetables, beans, kale, and day-old bread, perfect for comforting meals and family gatherings.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 4 ounces pancetta or bacon, diced (optional)
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups cooked cannellini beans or 1 (15 oz) can, drained and rinsed
  • 6 cups chopped kale, tough stems removed
  • 6 ounces day-old Tuscan bread, cut into cubes
  • 6 cups vegetable broth
  • Salt and pepper, to taste
  • 1 teaspoon fresh rosemary or thyme, chopped
  • Pinch of red pepper flakes (optional)

Instructions

  1. Heat 3 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
  2. Add diced pancetta or bacon and cook for 4-5 minutes until crisp and smoky, stirring occasionally.
  3. Add chopped onion, carrots, and celery; cook for 6-8 minutes until vegetables soften and onion is translucent.
  4. Stir in minced garlic and 2 tablespoons tomato paste; cook for 1-2 minutes until fragrant, stirring constantly.
  5. Add drained cannellini beans, chopped rosemary or thyme, and red pepper flakes if using; stir to combine.
  6. Pour in 6 cups vegetable broth; bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes.
  7. While soup simmers, chop kale and cut day-old bread into cubes.
  8. After 30 minutes, stir in kale and bread cubes; cook uncovered for another 15-20 minutes until kale softens and bread thickens the soup.
  9. Season with salt and pepper to taste.
  10. Drizzle a little extra olive oil on top before serving.

Notes

Use day-old or stale bread to prevent mushiness. For vegetarian or vegan versions, omit pancetta and add smoked paprika or liquid smoke for depth. Gluten-free option: use gluten-free rustic bread or omit bread and add extra beans. If soup is too thick, add broth or water to loosen. Stir gently to avoid bread sticking and burning. Leftovers taste better the next day. Freeze without bread and add fresh bread when reheating.

Nutrition

Keywords: Ribollita, Tuscan bread soup, Italian soup, comfort food, kale soup, cannellini beans, pancetta, vegetarian soup option

Find it online: https://fizzlefork.com/ribollita-tuscan-bread-soup-recipe-easy-homemade-cozy-comfort-meal/