Easy, homemade Ribollita Soup is a hearty Tuscan vegetable stew. Made with vegetables, crusty bread and Cannellini Beans, it’s the perfect cold weather winter soup that’s full of flavor and nutrition.
What exactly is Ribollita Soup?
Ribollita literally translates to “re-boiled”.
Originating from Tuscany, the soup was usually made at the beginning of the week and reheated throughout the week for an easy dinner recipe.
The best part about this soup (aside from the delicious crusty bread) is that it gets better with flavor the longer it sits!
What are the ingredients in traditional Ribollita Soup?
- Crusty, or stale bread pieces
- Cannellini Beans
- Garden Vegetables such as: carrots, onion, celery and potatoes
You know those comfort food recipes that warm you from the inside, and get you feeling all warm and fuzzy? That’s this soup right here.
The perfect cold weather soup, ribollita Tuscan vegetable stew is an easy and hearty winter soup that’s thickened with beans and bread.
This easy version of ribollita soup is made with kale, cannellini beans, potatoes, and butternut squash that are simmered in a hearty aromatic broth.
It’s topped with chunks of crusty Italian bread and thin slices of fresh Parmesan cheese, and broiled until golden.
Soup is kind of my thing. I don’t ever recall a time I’ve turned down soup.
(Although now that I think of it, maybe if it was 90 degrees I would.)
This soup is one of my favorite winter soups because it’s so hearty and filling yet nutrient-veggie packed.
The bread and melted cheese on top is the bread winner of the recipe…Pun 100% intended!
But seriously, picture that perfectly golden bread that’s baked on top of French Onion soup that’s smothered in melty cheese:
It’s nice and soft on the underside but crunchy on the top…yeah, you know that kind? This soup is kind of like that but with hearty aromatic vegetables instead of onions.
This hearty-cold weather soup is the kind of comfort food that’s like being wrapped in a warm soft blanket with your favorite fuzzy socks on.
Ribollita Soup (Tuscan Vegetable Soup)
- ½ cup Olive Oil
- 1 large Yellow Onion diced
- 2 Carrots peeled and sliced
- 2 Celery Stalks sliced
- 4 Garlic Cloves minced
- 1 cup Butternut Squash peeled and cubed
- 2 Potatoes peeled and cubed (see recipe notes)
- 1 tsp Salt
- 1 tsp Pepper
- 1 Parmesan Rind optional
- 1 14.5 oz can Diced Tomatoes
- 1 Bay Leaf
- 1 tsp Rosemary
- 1 tsp Thyme
- 32 oz Vegetable Stock
- 4 cups Kale thick stems removed and roughly chopped (see recipe notes)
- 1 15.5 oz can Cannellini Beans drained and rinsed
- 4 oz Fresh Parmesan Cheese thinly sliced
- 1 Loaf Crusty Italian Bread cut into cubes
- Heat olive oil over medium-low heat in large stock pan or dutch oven. Add onions and cook, stirring occasionally, until onions are softened and slightly caramelized, about 10-15 minutes.
- Add in carrots, celery, garlic, squash and potatoes. Season with salt and pepper; cook until vegetables have softened, about 8-10 minutes.
- Add parmesan rind (optional), tomatoes, bay leaf, rosemary and thyme. Stir to combine.
- Add vegetable stock, bring to a boil, lower to a simmer, cover and cook 20 minutes. Stir in kale and beans. Cook until kale has wilted (about 3 minutes)
- Turn top broiler on to 400-425 degrees. Ladle about 1-2 cups of soup in soup crocks or oven save bowls. Top with a couple of bread pieces and cheese, and broil until bread is golden and crusty and cheese is melted.