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Home » Recipes » Soup Recipes

Tuscan Bread Soup {Ribollita}

Published: Jan 7, 2021 · Modified: Feb 21, 2022 by Chef Dennis Littley

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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


 

Loaded with fresh produce, this tasty Tuscan soup is a thick and dense soup. So thick you might be tempted to eat my Tuscan Bread Soup with a fork!

It Italian “ribollita” translates to “reboiled.” A hearty vegetable soup that was leftover would be thickened the next day with day-old bread and reboiled. This type of dish is typical of “la Cucina Povera,” which translates to “poor cooking” this traditional style of Italian cooking is another example of repurposing leftovers so they didn’t get wasted.

Table of Contents:
  • Ingredients to make Tuscan Bread Soup
  • Can I substitute ingredients to make Ribollita?
  • How to make Tuscan Bread Soup
  • More Recipes You’ll Love!
  • Recipe: Tuscan Bread Soup {Ribollita}

Ingredients to make Tuscan Bread Soup

ingredients  to make the recipe

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 to make Ribollita?

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 After all, soups were originally made by utilizing leftovers.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 to 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 Ribollita. 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 Tuscan Bread Soup 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 Ribollita with chopped parsley and a sprinkle of grated Romano cheese and serve up deliciousness to your family.

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Tuscan bread soup in a white bowl

Tuscan Bread Soup {Ribollita}

Chef Dennis
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.
5 from 64 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Soup
Cuisine Italian
Servings 12
Calories 410 kcal

Ingredients
 
 

  • 1 cup celery diced (about 6 ribs)
  • 1 cup onion diced
  • 1 cup carrots diced
  • 1 cup potato (skin on)
  • 3 tablespoon 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 teaspoon crushed red pepper
  • ¼ teaspoon 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

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

Nutrition

Calories: 410kcalCarbohydrates: 68gProtein: 16gFat: 10gSaturated Fat: 2gCholesterol: 4mgSodium: 1590mgPotassium: 554mgFiber: 10gSugar: 10gVitamin A: 3106IUVitamin C: 22mgCalcium: 378mgIron: 9mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 64 votes (35 ratings without comment)

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    Recipe Rating




  1. Emil says

    December 10, 2023 at 10:12 am

    5 stars
    Hello and thank you Chef Dennis. I whipped up your Ribollita yesterday. It not only turned out great but I had all ingredients in the house. To me that’s a win win combination. Here in New Jersey it was the perfect weather for it also. Have a great weekend.

    Reply
  2. Bonesnme says

    May 23, 2023 at 12:52 pm

    5 stars
    Just finished a very satisfying bowl of this soup. It came out really good, even though I couldn’t get chard and had to use grated Parmesan, rather than the Romano called for. My apologies to Chef Dennis. I’m sure it would have knocked my socks off if I could have gotten everything the recipe called for. I hope to try this again with all the right ingredients!

    Reply
  3. Angie Broyles says

    April 08, 2023 at 5:55 pm

    5 stars
    This was great. Really enjoyed it

    Reply
    • Chef Dennis Littley says

      April 08, 2023 at 5:59 pm

      I’m happy to hear that! Thanks for taking the time to comment and leave a great review!

      Reply
  4. Cris G. says

    February 21, 2023 at 12:50 pm

    5 stars
    Outstanding!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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