Description
A hearty and rustic Tuscan soup made with vegetables, cannellini beans, and stale bread, slow-cooked into a thick, comforting, stew-like meal.
Ingredients
1 celery stick, finely chopped
1 onion, finely chopped
300 g black Tuscan kale, chopped
400 g carrots, finely chopped
Extra virgin olive oil (for soffritto + drizzling)
1 savoy cabbage, chopped
500 g canned cannellini beans, drained
500 g potatoes, diced
200 g peas
4–5 medium zucchinis, chopped
500 g stale Tuscan bread, sliced
300 g tomato purée or 3 peeled tomatoes
Fresh parsley, chopped (as desired)
Salt, to taste
Black pepper, to taste
Instructions
- Finely chop the onion, celery, and carrots to create the soffritto.
- Heat olive oil in a large pot and sauté the soffritto over medium heat until softened. Add the black kale and savoy cabbage.
- When the cabbage begins to cook down, add the tomato purée or peeled tomatoes, then the potatoes, chopped zucchini, and peas.
- Add the cannellini beans, salt, pepper, and herbs such as parsley, thyme, or bay leaf. Simmer over low heat for 1 hour, stirring occasionally.
- Slice the stale bread. In a soup tureen or deep bowl, layer bread and cooked vegetables alternately, removing bay leaves if used.
- Cover and let the ribollita rest for 20 minutes.
- Serve with Parmesan cheese if desired and finish with a drizzle of olive oil.
Notes
Swap peas for green beans when in season.
Mash some cannellini beans for a thicker texture.
Add a squeeze of lemon for brightness.
Leftovers taste even better the next day.
Reheat gently with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
