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.