Tuscan Ribollita is a rustic, hearty soup steeped in tradition, and it’s the ultimate comfort dish for cooler days. This version is made even easier with day-old garlic knots from yesterday’s takeaway—a delightful way to repurpose leftover bread into something extraordinary. Packed with white beans, lacinato kale, and simple ingredients, this brothy soup is a great way to warm up while reducing food waste. I was inspired by The Skinny Spatula.
Why You'll Love This
- Sustainable and Resourceful: A perfect way to use up stale or day-old bread and leftover vegetables.
- Easy and Nourishing: Made in one pot with simple, wholesome ingredients.
- Flavor-Packed: Featuring hearty white beans, cavolo nero, and a touch of vegan parmesan.
- Meal Prep Friendly: Tastes even better the next day as the flavors meld.
Ingredients
- 2 tablespoon extra virgin olive oil: Adds richness and depth of flavor.
- 3 garlic cloves, minced: For a fragrant, savory base.
- 1 medium onion, diced: Brings sweetness and balance.
- 2 carrots, chopped: Adds a hint of natural sweetness and texture.
- 2 celery stalks, diced: Provides a subtle earthy flavor.
- 1 teaspoon black pepper: Enhances the soup’s savory notes.
- ½ teaspoon red pepper flakes (optional): Adds a touch of heat.
- 2 cans (15.96 oz each) cannellini beans, drained and rinsed: Creamy and hearty, perfect for thickening the soup.
- 1 tablespoon tomato paste: Contributes a rich, umami flavor.
- 6 cups vegetable broth or water: The base for the soup, carrying all the flavors.
- 1 tablespoon white wine vinegar: Adds a tangy brightness.
- 1 bay leaf: Infuses the soup with subtle herbal notes.
- 1 parmesan rind (or vegan alternative): Adds depth and a hint of cheesiness.
- 4 cups lacinato kale (cavolo nero), roughly chopped: A nutritious, slightly bitter green.
- 4 cups day-old bread, torn into chunks: The key ingredient for the soup’s hearty texture.
- Vegan parmesan, for serving: A cheesy, savory garnish.
Steps
- Sauté Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add garlic, onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
- Build Flavor: Stir in black pepper, red pepper flakes, and tomato paste. Cook for another 2 minutes.
- Add Beans and Broth: Add cannellini beans, vegetable broth, bay leaf, and parmesan rind. Bring to a gentle boil over medium-high heat.
- Mash Beans: Using a potato masher, mash about half of the beans in the pot to thicken the soup.
- Add Kale and Bread: Lower heat to medium. Stir in lacinato kale and chunks of day-old bread. Simmer for 10 minutes until the bread softens and absorbs the broth.
- Season and Serve: Stir in white wine vinegar. Remove bay leaf and parmesan rind. Ladle soup into bowls and garnish with vegan parmesan. Drizzle with olive oil for extra richness.
Variations
- Greens Swap: Use Swiss chard, savoy cabbage, or spinach instead of lacinato kale.
- Bean Options: Substitute with navy beans or chickpeas.
- Tomato Addition: Add canned tomatoes for a richer tomato broth.
- Protein Boost: Include a cup of cooked lentils for extra protein.
Substitutions
- Bread: Replace stale bread with crusty bread or toasted baguette slices.
- Broth: Use Better Than Bouillon or homemade vegetable stock.
- Parmesan Rind: Swap for a vegan cheese rind or omit entirely.
- Vinegar: Substitute white wine vinegar with apple cider vinegar or lemon juice.
FAQ
- Can I use fresh bread? Yes, but toast it first for better texture.
- What if I don’t have a Dutch oven? A heavy-bottomed pot works just as well.
- Can I freeze Ribollita? Yes, freeze it without the bread, then add fresh bread when reheating.
- Is Ribollita better the next day? Absolutely! The flavors deepen overnight.
Hint
To prevent soggy bread, toast chunks in the oven until golden before adding them to the soup.
Top Tip
Use stale bread or day-old garlic knots for authentic flavor and a perfect, hearty texture. Don’t forget to drizzle extra-virgin olive oil on top before serving for a finishing touch.
Enjoy this classic Tuscan Ribollita Soup—a timeless recipe made simple, sustainable, and irresistibly delicious.
Other Soups You’ll Love
- Trader Joe's Vegan Pepperoni & Cheese Soup
- Vegan Chili's Loaded Baked Potato Soup
- Justine Doiron Inspired Squash & Fennel Soup (vegan)
- Vegan Broccoli Cashew Cheddar Soup Recipe
- Vegan Lasagne Bean Soup
ONE POT EASY TUSCAN RIBOLLITA SOUP
Tuscan Ribollita is a rustic, hearty soup steeped in tradition, and it’s the ultimate comfort dish for cooler days. This version is made even easier with day-old garlic knots from yesterday’s takeaway—a delightful way to repurpose leftover bread into something extraordinary. Packed with white beans, lacinato kale, and simple ingredients, this brothy soup is a great way to warm up while reducing food waste. I was inspired by The Skinny Spatula.
Ingredients
- 2 tablespoon extra virgin olive oil: Adds richness and depth of flavor.
- 3 garlic cloves minced: For a fragrant, savory base.
- 1 medium onion diced: Brings sweetness and balance.
- 2 carrots chopped: Adds a hint of natural sweetness and texture.
- 2 celery stalks diced: Provides a subtle earthy flavor.
- 1 teaspoon black pepper: Enhances the soup’s savory notes.
- ½ teaspoon red pepper flakes optional: Adds a touch of heat.
- 2 cans 15.96 oz each cannellini beans, drained and rinsed: Creamy and hearty, perfect for thickening the soup.
- 1 tablespoon tomato paste: Contributes a rich umami flavor.
- 6 cups vegetable broth or water: The base for the soup carrying all the flavors.
- 1 tablespoon white wine vinegar: Adds a tangy brightness.
- 1 bay leaf: Infuses the soup with subtle herbal notes. (Optional)
- 1 Vegan parmesan rind (optional) or vegan alternative: Adds depth and a hint of cheesiness.
- 4 cups lacinato kale cavolo nero, roughly chopped: A nutritious, slightly bitter green.
- 4 cups day-old bread torn into chunks: The key ingredient for the soup’s hearty texture.
- Vegan parmesan for serving: A cheesy, savory garnish.
Instructions
- Sauté Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add garlic, onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
- Build Flavor: Stir in black pepper, red pepper flakes, and tomato paste. Cook for another 2 minutes.
- Add Beans and Broth: Add cannellini beans, vegetable broth, bay leaf (optional), and parmesan rind. Bring to a gentle boil over medium-high heat.
- Mash Beans: Using a potato masher, mash about half of the beans in the pot to thicken the soup.
- Add Kale and Bread: Lower heat to medium. Stir in lacinato kale and chunks of day-old bread. Simmer for 10 minutes until the bread softens and absorbs the broth.
- Season and Serve: Stir in white wine vinegar. Remove bay leaf and parmesan rind. Ladle soup into bowls and garnish with vegan parmesan. Drizzle with olive oil for extra richness.
