Go Back
Ribollita Tuscan Bread Soup

Ribollita Tuscan Bread Soup

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 Servings
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2.5 Tbsp extra virgin olive oil Plus more for drizzling
  • 1 yellow onion Diced
  • 3 Carrots Diced
  • 2 Stalks Celery Diced
  • 2 Medium Potatoes Diced
  • 1/4 Head Green Cabbage Shredded
  • 1 14 Ounce Can Diced Tomatoes
  • 4 Cups Low-Sodium Chicken or Vegetable Broth
  • 1 14 Ounce Can Cannellini Beans or Pinto Beans Drained and rinsed
  • 1.5 Cups Stale White Bread, such as Sourdough Roughly Chopped
  • 1 Head Tuscan (Lacinato) Kale Roughly Chopped
  • Salt and pepper to taste

Method
 

  1. In a large Dutch Oven or pot, heat up olive oil. Add diced onions and saute about 5 minutes or until translucent.
  2. Add carrots, celery, potatoes, and cabbage and continue to saute another 5-10 minutes.
  3. Next, add diced tomatoes and beans and stir to combine.
  4. Add chicken broth and bring to a simmer. Cover and let cook about 30-35 minutes or until potatoes are soft.
  5. Next, add in pieces of bread, a few at a time, being sure to immerse them completely in the broth. Stir well to combine and break up the pieces of bread.
  6. Next, blend using an immersion blender directly in the pot, or in batches in a blender. The soup should be thick, but you can thin it out to your preference with some water. Season with salt and pepper to taste.
  7. Lastly, add in roughly chopped kale and stir until wilted slightly.
  8. Serve soup with a drizzle of olive oil and some grated parmesan cheese.