Tuscan Bread Soup with Vegetables – Ribollita Recipe
Recipe type: soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
A rich and nutritious Tuscan style soup recipe made with seasonal vegetables and beans.
  • 3 Tbsp of olive oil
  • 1 large red onion diced
  • 2 carrots diced
  • 1 stick of celery diced
  • 4 medium potatoes skinned and diced
  • 5 med sized zucchini diced
  • 1 15 oz can cannellini beans drained (smoosh some of them)
  • 1 leek, (white part cleaned and diced
  • 1 bunch of swiss chard leaves cleaned, patted dry and loosely shredded
  • 1 bunch of Tuscan kale (dark) or any kale cleaned, patted dry and loosely shredded
  • 1 savoy cabbage leaves cleaned, patted dry and loosely shredded
  • filtered water
  • 3 Tablespoons of Italian tomato puree
  • 2 days stale Tuscan bread or crostini
  1. In a large soup pot, heat the olive oil.
  2. Saute the onion until it's translucent
  3. Add all the vegetables except for the cabbage, and chard.
  4. When all the vegetables have sweated their juice, cover them with hot filtered water.
  5. Add the shredded cabbage, kale and chard.
  6. Cover and simmer for 1 hour over medium heat.
  7. Add the beans, and pepper and simmer for another 20 minutes. Stir frequently so that the beans will not stick to the bottom of the pot.
  8. Add the tomato puree.
  9. Slice the stale bread and layer it in an earthenware casserole or heavy pot.
  10. Alternate layers of the bread with the soup until the bread is well soaked.
  11. Let the soup stand out for 1 day.
  12. To serve, add the desired quantity to a sauce pot and re-boil it.
Recipe by Baby Boomster at https://www.babyboomster.com/tuscan-bread-soup-vegetables/