Easy Ribollita Tuscan Bread Soup Recipe

September 27, 2026 by sfal0

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, then cook until softened and fragrant.
Add minced garlic, rosemary, and thyme. Cook for about 30 seconds until the herbs become aromatic.
Stir in crushed tomatoes, kale, cabbage, cannellini beans, and vegetable stock. Bring the mixture to a gentle simmer.
Cook the soup until the vegetables are tender and the flavors have combined, about 30 to 40 minutes.
Season with salt and black pepper, adjusting the flavor according to taste.
Add rustic bread pieces into the soup and stir gently until the bread absorbs the broth and creates a thick consistency.
Simmer for an additional 10 to 15 minutes until the soup becomes hearty and stew-like.
Serve warm with a drizzle of olive oil and optional Parmesan cheese on top.

Use day-old or stale rustic bread for the best texture because it absorbs the broth without becoming overly mushy.
Ribollita tastes even better the next day after the flavors have had time to develop.
Add extra vegetable stock when reheating if the soup becomes too thick.
For a gluten-free version, use gluten-free rustic bread.
You can substitute kale with Swiss chard, spinach, or other leafy greens.

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