Name: Best Authentic Tuscan Ribollita Soup Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 4 ounces pancetta, diced; 1 large yellow onion, chopped; 2 medium carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 bunch Tuscan kale, chopped; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (28-ounce) can crushed tomatoes; 8 cups vegetable broth; 1 Parmesan rind, optional; 8–10 slices day-old crusty bread, torn; Salt, to taste; Black pepper, to taste; Red pepper flakes, optional; Fresh parsley, for garnish; Extra virgin olive oil, for serving; Grated Parmesan cheese, for serving

Description

Hearty and authentic Tuscan ribollita soup made with cannellini beans, kale, tomatoes, crusty bread, and classic Italian aromatics. This traditional Italian comfort food is rich, nourishing, and even better the next day.

Ingredients

Scale

3 tablespoons extra virgin olive oil
4 ounces pancetta, diced
1 large yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bunch Tuscan kale, chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
8 cups vegetable broth
1 Parmesan rind, optional
8–10 slices day-old crusty bread, torn
Salt, to taste
Black pepper, to taste
Red pepper flakes, optional
Fresh parsley, for garnish
Extra virgin olive oil, for serving
Grated Parmesan cheese, for serving

Instructions

Heat olive oil in a large pot over medium heat and cook pancetta until crispy. Remove and set aside.
Add onion, carrots, and celery to the pot and cook until softened.
Stir in garlic, rosemary, and thyme and cook until fragrant.
Add chopped kale and cook until wilted.
Stir in cannellini beans and crushed tomatoes.
Pour in vegetable broth and add Parmesan rind if using.
Season with salt, pepper, and red pepper flakes.
Cover and simmer on low heat for 1–2 hours, stirring occasionally.
Stir in torn bread and simmer uncovered until thickened.
Remove rind, stir pancetta back in, and adjust seasoning.
Serve hot with olive oil, parsley, and grated Parmesan.

Notes

Ribollita tastes even better the next day. Use day-old bread for the best texture and avoid oversalting early due to the Parmesan rind.

Prep Time: 20 minutes
Cook Time: 105 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 385
Sugar: 8g
Sodium: 920mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 9g
Protein: 14g
Cholesterol: 20mg

Keywords: tuscan ribollita soup, ribollita recipe, italian bean soup, tuscan soup, traditional italian soup