Tuscan Bread Soup with Vegetables – Ribollita Recipe
A rich and nutritious Tuscan style soup recipe made with seasonal vegetables, white beans and toasted bread.
Ingredients
- 3 Tbsp of olive oil
- 1 large red onion diced
- 2 carrots diced
- 1 stick of celery diced
- 4 medium potatoes skinned and diced
- 5 med sized zucchini diced
- 1 15 oz can cannellini beans drained smoosh some of them
- 1 leek (white part cleaned and diced
- 6 garlic cloves
- 1 bunch of swiss chard leaves cleaned patted dry and loosely shredded
- 1 bunch of Tuscan kale dark or any kale cleaned, patted dry and loosely shredded
- 1 savoy cabbage leaves cleaned patted dry and loosely shredded
- 4 cups vegetable broth
- 2 thyme sprigs
- 1 tsp dry oregano or fresh if available
- salt and pepper to taste
- 28 oz can whole San Marzano tomatoes (or any canned whole tomatoes)
- 1 cup white wine
- 1 loaf 1 day old Tuscan bread or crostini
Instructions
- In a large soup pot, heat the olive oil.
- Saute the onion until it's translucent
- Add all the vegetables except for the cabbage, and chard.
- When all the vegetables have sweated their juice, cover them with vegetable broth
- Add the shredded cabbage, kale and chard.
- Add garlic, thyme, oregano, salt and pepper.
- Cover and simmer for 1 hour over medium heat. (or let it cook in a slow cooker all day)
- Add the beans, and pepper and simmer for another 20 minutes. Stir frequently so that the beans will not stick to the bottom of the pot.
- Add the whole tomatoes and wine.
- Let the soup stand out for 1 day for best flavor.
- To serve, add the desired quantity to a sauce pot and re-boil it.
- You can either toast and add the bread to the soup in the last minutes of cooking or layer it in individual soup bowls and pour the warmed soup on top. Leave some toasted bread to garnish it on top.