When it comes to comfort foods, soups like my Tuscan Bread Soup (also known as Ribollita) are at the top of my list. This hearty soul warming soup is a delicious way to ward off the cold and fill your belly!
What ingredients do I need to make Tuscan Bread Soup?
Let’s start by gathering the ingredients we need to make Tuscan Bread Soup. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I substitute ingredients in a Tuscan Bread Soup?
You sure can, this soup recipe is definitely adaptable. After all, soups were originally made by utilizing leftovers. Think of most of the ingredients in a soup as suggestions.
You don’t like beans? Leave them out. You don’t like savoy cabbage or chard? No problem, use spinach, escarole or any of your favorite greens.
You don’t want to add bread to the soup, no problem. How about tortellini or other types of noodles?
No farro on hand, rice or another grain will work just as well.
Enjoying your experience in the kitchen is a lot easier when you cook what you like to eat!
How do I make Tuscan Bread Soup?
in a large stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Let the veggies cook for 4-5 minutes, then add in the zucchini and garlic. Continue to cook the ingredients for an additional 1-2 minutes.
**Always saute the vegetables first, This will help the vegetables develop more flavor. Never just boil your soup vegetables.
After allowing the vegetables to release their natural flavors, add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil and move on to the next step.
Add in the chopped savoy cabbage, chard and farro.
The last step is adding the bread to the soup. Bring the soup to a boil and lower the heat to a simmer.
The final step before serving is to add the grated Romano cheese, parsley and re-season with salt and pepper as needed.
Garnish the soup with chopped parsley and a sprinkle of grated Romano cheese and serve up deliciousness ot your family.
More Recipes You’ll Love!
- Restaurant-Style Seafood Soup
- Tomato Bisque
- Italian Wedding Soup with Tortellini
- Sausage and Bean Minestra
Tuscan Bread Soup – Authentic Ribollita Recipe
Ingredients
- 1 cup celery diced (about 6 ribs)
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup potato (skin on)
- 3 tbsp olive oil
- 2 cloves garlic diced
- 1 cup zucchini diced (1 small to medium zucchini)
- ½ head savoy cabbage shredded and chopped (2-3 cups)
- 1 small red Swiss chard chopped (or your favorite greens)
- 16 oz fire roasted tomatoes including juice from can
- 16 oz cannellini beans drained and rinsed
- ⅛ tsp crushed red pepper
- ¼ tsp black pepper
- 3 quarts vegetable stock or chicken stock
- ½ cup farro or rice
- 3-4 cups stale bread cubes
- ½ cup grated romano cheese or more to taste
Instructions
- in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
- Add in the zucchini and garlic, continue to saute for 1-2 minutes.
- Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
- Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
- After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.
Notes
Nutrition
Amy
I had never heard of this soup but had some leftover artisan bread going stale and found this. It was absolutely delicious! So comforting and satisfying!
Moop Brown
This soup looks incredibly filling and flavorful. A great dish to warm up with during this cold season as well!
Heidy
I was so thrilled when I noticed this Tuscan Bread Soup recipe on Pinterest!!! I haven’t had it in years so I’m looking forward to trying your recipe this week since I am off work! Happy Sunday,
Beth
What a delightful and savory comfort food recipe. The only change I plan to make will be to use gluten-free bread, which, since it’s already fairly dry, should work great here. Yum.
Veronika
This soup looks absolutely delicious and so comforting! I’ve never tried it before, but want to make next week!
Kathryn Donangelo
This soup is delicious! I’m Italian so this soup definitely will be one to make again for dinner! Loved the bread chunks and Swiss chard. Thanks for sharing this authentic soup recipe!
Jo
That soup looks so hearty and filling! I love the flavors and texture in the soup. Very appetizing for sure
Gloria
HAHAH….where do I start. I LOVE Italian food. Homemade bread is my weakness. Soup is the best comfort food. I think this is a winner.
FOODHEAL
I love this vegetable soup, it has lots of veggies and that means a lot of fiber and good nutrients…
Swathi
Tuscan Bread soup looks yum and filling I love to try this this one. as it is snowing here.