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Soup

Ribollita Soup

This traditional Tuscan soup is a flavorful way to use up leftover bread and veggies. It’s a satisfying dinner that’s perfect for a cozy, comforting meal.

Serves 6
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
273 calories per serving

Ingredients

> 2 tbsp olive oil
> 1 yellow onion, diced
> 2 medium carrots, diced
> 2 celery stalks, diced
> 2 medium zucchini, chopped
> 1 tbsp herbes de Provence
> 1 tbsp tomato paste
> 2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed, divided
> 1 (14.5 oz) can no-salt-added diced tomatoes
> 1 (32 oz) pkg low-sodium chicken broth
> 1 bunch kale, ribs removed and sliced
> 4 cups diced leftover bread
> Grated Parmesan cheese, to serve

Bread:

> Italian
> French
> Rolls

Steps

1
In a large pot or Dutch oven, heat the oil on medium. Add the onion, carrots, celery, and zucchini. Season with the herbs de Provence, salt, and pepper. Cook 10–15 min., stirring occasionally, until soft. Remove half of vegetable mixture and set aside.
2
To Dutch oven, stir in the tomato paste, and let cook 1 min. Stir in 1 can of beans, tomatoes, broth, and kale. Season with salt and pepper. Bring mixture to a boil. Stir in the bread. Reduce heat and simmer 20–25 min., until kale is cooked and bread is absorbed by liquid.
3
Meanwhile, add reserved vegetables and remaining can of beans to a blender or food processor. Purée until smooth and then transfer to soup. If needed, heat soup until warm. Divide soup among bowls. Serve with the Parmesan cheese.

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