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Ribollita Tuscan Bread Soup is a traditional Italian vegetable soup made with rustic bread, cannellini beans, kale, cabbage, tomatoes, and aromatic herbs. This hearty Tuscan recipe transforms simple ingredients into a thick, comforting meal packed with Mediterranean flavors.
Ingredients
- 2 tablespoons extra-virgin olive oil: adds richness and creates the flavorful base
- 1 large yellow onion, diced: provides sweetness and savory depth
- 2 medium carrots, diced: adds natural sweetness and color
- 2 celery stalks, diced: builds classic aromatic flavor
- 3 garlic cloves, minced: enhances the soup with a warm fragrance
- 1 bunch Tuscan kale or lacinato kale, chopped: adds earthy flavor and nutrients
- 1/2 head Savoy cabbage, chopped: provides tender texture and mild sweetness
- 2 cans cannellini beans, drained and rinsed: creates creamy texture and plant-based protein
- 1 can crushed tomatoes: adds acidity and rich tomato flavor
- 6 cups vegetable stock: forms the flavorful soup base
- 6 slices rustic Italian bread, preferably stale: thickens the soup and creates the signature texture
- 2 sprigs fresh rosemary: adds traditional Tuscan aroma
- 2 sprigs fresh thyme: provides herbal depth
- Salt to taste: enhances overall flavor
- Black pepper to taste: adds gentle spice and seasoning
- Grated Parmesan cheese (optional): adds a savory finishing touch
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