Italian Bread Soup (Ribollita)
A rustic and hearty Tuscan soup made with vegetables, white beans, and day-old bread. Ribollita is a nourishing comfort dish traditionally enjoyed as a way to use up leftover bread and greens. Perfect for cold weather and full of deep, savory flavor.
Ingredients
- 4 tbsp olive oil
- 1 onion finely diced
- 3 celery stalks finely diced
- 2 cloves garlic minced
- 3 cups kale or spinach loosely packed or 1 3/4 cups frozen, defrosted
- 3 cups tomato sauce or purée
- 1 small Parmesan rind
- 1 can white beans 19 oz, drained and rinsed
- 4 cups water
- 1 small baguette torn into small pieces, preferably stale or toasted
- 1/4 cup grated Parmesan cheese for garnish
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and celery, season with salt and pepper, and sauté for 5 to 7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in kale or spinach and cook until wilted, about 4 to 6 minutes.
- Add tomato sauce, Parmesan rind, beans, and water. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes.
- Stir in bread pieces and simmer for 10 to 15 minutes, adding more water if the soup becomes too thick.
- Adjust seasoning with more salt and pepper. Serve hot, garnished with grated Parmesan cheese.
Notes
This soup is even better the next day, once the flavors have had time to meld. Traditionally, it's reheated or 'reboiled'—hence the name ribollita.
Nutrition
Calories: 380kcal
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