Tuscan Ribollita Recipe
Tuscan Ribollita is a vegetarian white bean soup using leftover ingredients like veggies and day-old bread to make the heartiest, yummiest soul-filling soup that’s full of flavour and hearty goodness.
Tuscan Ribollita Recipe
Tuscan Ribollita Recipe
Tuscan Ribollita Recipe
File this under 'really delicious'. For any soup lovers out there that haven’t tried a Tuscan Ribollita Recipe, you’re in for one heck of a treat. Ribollita means reboiled, so you could make a minestrone, then reheat it the next day, thicken with some bread and you have a ribollita.
Why you'll love this recipe
It's hearty, comforting, ultra nourishing and so easy to make. My version of ribollita soup is from scratch, using ingredients you’d typically have in the fridge or pantry as leftovers. There’s also all kinds of subs to really make it your own and use what you have laying around.
Cooking tips and variations
- Cooking your vegetables Cut your sofrito vegetables at a similar size helps with even cooking.
- Simmering your soup Simmering is key to build flavour. Vegetables are added throughout the cooking time to allow them to cook through, and also their flavours to permeate the soup.
- Choosing your bread I used a sourdough baguette for this recipe, but ciabatta also works well.
- Add more flavour to your ribollita Have a parmesan rind hanging around in the fridge? This is perfect for adding deep flavour to a soup, especially a vegetarian one.
Looking for more comfort food? My Cherry Tomato and Harissa Orzo is a quick and easy vegetarian comfort food dish perfect for weeknights. Or this Pale Ale Cottage Pie is a next level, flavour packed dish to make on repeat.
Yes! For a lower carbohydrate option Leave out the carrot, potato, cannellini beans and bread, sub with zucchini/courgette, celery and green beans.
Ingredients and substitutions
How to make it - step by step!
Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes.
Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes.
Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it.
Add cannellini beans and parmesan to the soup, cook for another 15 minutes.
Add Tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup.
To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.
Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes.
Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes.
Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it.
Add cannellini beans and parmesan to the soup, cook for another 15 minutes.
Add Tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup.
To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.
Watch the how to video
Watch the how to video
Tuscan Ribollita Recipe
- 1 leek, halved and sliced
- 1 fennel, halved and sliced
- 2 carrots, diced
- 4 cloves of garlic, diced
- 2 x 400g tin of cherry tomatoes
- 1 large potato, diced (should fill about 1 cup)
- 1 sprig of rosemary leaves
- 1 tbsp thyme leaves
- ½ cup basil leaves
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 1 can cannellini beans, drained (or 200g of dried, soaked overnight)
- 1 bunch Tuscan kale (cavolo nero)
- 1 sourdough baguette, torn into big rustic pieces
- 500ml quality vegetable stock
- ½ cup parmesan cheese
- Good pinch of salt and pepper
- Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes
- Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes
- Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it
- Add cannellini beans and parmesan, cook for another 15 minutes
- Add tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup
- To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.