Tuscan Ribollita

This hearty Tuscan soup transforms humble ingredients into a soul-warming bowl of goodness that’ll make you feel like you’re dining in a cozy trattoria in Florence.

What makes ribollita truly special is how it transforms day-old bread into something magical. The bread soaks up the rich broth, creating layers of texture while cannellini beans and kale add both nutrition and rustic charm. This is peasant food elevated to art form.

Ingredients

For the soup:

• 3 tablespoons olive oil, plus more for serving
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 2 ribs celery, diced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, thinly sliced
• 1 bay leaf
• 1 sprig fresh rosemary, thyme, oregano, or marjoram
• 1 tablespoon tomato paste
• 1 (14-ounce) can whole plum tomatoes
• 4 1/4 cups vegetable broth
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 5 to 6 ounces Tuscan kale, stemmed and chopped

For the toast:

• 4 to 6 slices sourdough or country bread
• 1 clove garlic, peeled

Steps

1. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion, carrot, celery, and salt. Sauté for 2-3 minutes until onions become translucent and slightly glossy. Watch carefully – you want them soft but not browned.
2. Add pepper, garlic, bay leaf, herbs, and tomato paste. Cook for 3 minutes while stirring constantly. You’ll know it’s ready when the tomato paste darkens slightly and starts sticking to the pot bottom – this develops a deeper flavor.
3. Pour in tomatoes and broth. Use your wooden spoon to crush tomatoes against the pot side until they’re broken into rough chunks. Avoid over-crushing – you want some texture.
4. Mash half the beans into a paste (this will thicken your soup naturally). Add both whole and mashed beans plus kale. Bring to a boil, then reduce to low heat. Simmer uncovered for 20 minutes, stirring occasionally, until broth turns cloudy and vegetables are tender but not mushy.
5. While soup simmers, toast bread until golden brown on both sides. While still hot, rub peeled garlic clove firmly across one side of each slice – the rough bread surface will “grate” the garlic perfectly.
6. Taste soup and adjust seasoning. Let rest 10-15 minutes uncovered – this crucial step allows flavors to meld and soup to reach ideal serving temperature (165°F/74°C). Remove bay leaf and herb stems.
7. Place one garlic-rubbed toast slice in each bowl, ladle hot soup over top, drizzle with olive oil, and finish with freshly grated Parmesan.

Smart Swaps

• Use gluten-free bread for the toast (ensure it’s crusty for proper garlic rubbing)
• Substitute Swiss chard or collard greens for kale (cook time remains same)
• Try Great Northern beans instead of cannellini (texture will be slightly different but still delicious)

Make It Diabetes-Friendly

• Use whole grain sourdough bread (reduces glycemic impact by approximately 25%)
• Increase kale to 8 ounces while reducing bread to 2-3 slices per batch
• Add 2 cups diced zucchini with other vegetables to increase fiber and reduce carbs per serving
• Serve in 1.5 cup portions with a protein side to help regulate blood sugar

Pro Tips

• Prep vegetables the day before and store in airtight containers
• For best texture, don’t skip the bean-mashing step – it’s what gives authentic ribollita its characteristic thickness
• Make extra – this soup actually improves after a day in the fridge