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    Ask Chef Dennis » Recipes » Starters » Soup Recipes » Tuscan Bread Soup – Authentic Ribollita Recipe

    Tuscan Bread Soup – Authentic Ribollita Recipe

    Published: Jan 7, 2021 · Modified: Feb 21, 2022 by Chef Dennis Littley · 30 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 25 votes
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    pinterest image for Tuscan Bread soup

    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!

    Tuscan bread soup in a white bowl

    What ingredients do I need to make Tuscan Bread Soup?

    ingredients for Tuscan Bread Soup in glass bowls

    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 After all, soups were originally made by utilizing leftovers.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?

    cut soup vegetables in a large pot

    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.

    stock, tomatoes and seasonings added to stock pot

    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.

    greens and farro added to pot

    Add in the chopped savoy cabbage, chard and farro.

    bread added to the soup in stock pot

    The last step is adding the bread to the soup. Bring the soup to a boil and lower the heat to a simmer.

    cheese and parsley added to stock pot of Tuscan Bread Soup

    The final step before serving is to add the grated Romano cheese, parsley and re-season with salt and pepper as needed.

    side view of Tuscan bread soup in a white bowl

    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!

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    Did you make this? Please RATE THE RECIPE below!

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    Tuscan bread soup in a white bowl
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    5 from 25 votes

    Tuscan Bread Soup – Authentic Ribollita Recipe

    When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.
    Prep Time20 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 30 mins
    Course: Soup
    Cuisine: Italian
    Servings: 12
    Calories: 410kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
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    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

    *if your soup reduces too much and seems over seasoned or just too thick add in a little water

    Nutrition

    Calories: 410kcal | Carbohydrates: 68g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1590mg | Potassium: 554mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3106IU | Vitamin C: 22mg | Calcium: 378mg | Iron: 9mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Amy

      January 18, 2021 at 1:05 am

      5 stars
      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!

      Reply
    2. Moop Brown

      January 17, 2021 at 11:29 pm

      5 stars
      This soup looks incredibly filling and flavorful. A great dish to warm up with during this cold season as well!

      Reply
    3. Heidy

      January 17, 2021 at 8:51 pm

      5 stars
      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,

      Reply
    4. Beth

      January 17, 2021 at 12:11 pm

      5 stars
      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.

      Reply
    5. Veronika

      January 17, 2021 at 11:23 am

      5 stars
      This soup looks absolutely delicious and so comforting! I’ve never tried it before, but want to make next week!

      Reply
    6. Kathryn Donangelo

      January 14, 2021 at 11:09 am

      5 stars
      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!

      Reply
    7. Jo

      January 13, 2021 at 4:47 am

      5 stars
      That soup looks so hearty and filling! I love the flavors and texture in the soup. Very appetizing for sure

      Reply
    8. Gloria

      January 11, 2021 at 12:29 pm

      5 stars
      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.

      Reply
    9. FOODHEAL

      January 11, 2021 at 11:40 am

      I love this vegetable soup, it has lots of veggies and that means a lot of fiber and good nutrients…

      Reply
    10. Swathi

      January 10, 2021 at 4:53 pm

      5 stars
      Tuscan Bread soup looks yum and filling I love to try this this one. as it is snowing here.

      Reply
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