Vegetable Soup takes on a whole new meaning with this classic Italian Ribollita, a Tuscan favorite known for its rich flavor and thick, stew-like texture. Made with kale, cannellini beans, and day-old bread, it transforms simple, humble ingredients into something deeply satisfying — the perfect dish for a cozy evening at home.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups diced tomatoes (fresh or canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped kale or cavolo nero
- 2 cups cubed day-old crusty bread
- Salt and black pepper to taste
- Extra virgin olive oil for drizzling
- Fresh parsley for garnish
Instructions
- Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add flavor: Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Build the soup: Add diced tomatoes, vegetable broth, beans, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes.
- Add greens and bread: Stir in kale and bread cubes. Simmer for another 10 minutes until the bread breaks down and thickens the soup.
- Season and serve: Remove the bay leaf, season with salt and pepper, and drizzle with olive oil before serving. Garnish with parsley for a fresh finish.
Health Benefits
This Vegetable Soup is packed with fiber, plant protein, and antioxidants. The kale provides vitamin K, A, and C, while the beans offer lasting energy and satiety. The bread gives it heartiness, turning it into a complete meal, while the olive oil and herbs add healthy fats and anti-inflammatory properties — ideal for winter nourishment.
Why Ribollita is Perfect for Winter
Ribollita literally means “reboiled,” a reflection of its roots in Italian peasant cuisine. Traditionally, this soup was reheated the next day, allowing flavors to deepen and the texture to become even richer. It’s the kind of recipe that tastes better with time, making it perfect for meal prep or cozy family dinners.
Serving Ideas
- Pair it with a drizzle of extra virgin olive oil and freshly grated Parmesan (optional).
- Serve alongside a simple green salad for a light but filling meal.
- Reheat leftovers for an even more flavorful bowl the next day.
More Than Just a Soup
This Tuscan Vegetable Soup bridges the gap between a soup and a stew — it’s hearty enough to serve as the main course. Each bite delivers comfort and tradition, reflecting the rustic spirit of Italian home cooking.
Conclusion
Italian Ribollita is a timeless example of how simple, seasonal ingredients can create something extraordinary. If you love a warm, nourishing Vegetable Soup, this recipe will become a new favorite in your rotation. Its wholesome ingredients, satisfying texture, and rustic Tuscan charm make it the ultimate comfort meal for the colder months. Save this recipe and bring the taste of Tuscany to your table all winter long.
