Tuscan Bread Soup (ribollita)

Tuscan Bread Soup, also known as Ribollita, is a traditional Italian dish that is hearty, flavorful, and perfect for a cozy meal. This soup is made with simple ingredients and is a great way to use up stale bread.

Tuscan Bread Soup (ribollita)

Ingredients

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 cups stale bread, torn into pieces
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are softened, about 8 minutes.
  2. Add the garlic and cook for another 2 minutes.
  3. Stir in the diced tomatoes, cannellini beans, vegetable broth, thyme, oregano, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Add the stale bread to the pot and stir to combine. Let the soup simmer for an additional 15-20 minutes, or until the bread has softened and the soup has thickened.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Serve the Ribollita hot, topped with a generous sprinkle of grated Parmesan cheese.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
10g
Fat
8g

Supplies

Large pot Wooden spoon Ladle

Tools

Knife Cutting board

Serving suggestions

Serve the Ribollita with a side of crusty bread and a simple green salad.

Tips & tricks

For the best flavor, use a good quality extra virgin olive oil in this recipe.

Cost

$10