Go Back
+ servings
side view of Tuscan bread soup in a white bowl
Print Recipe
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
Keyword: bread soup, italian soups
Servings: 12
Calories: 410kcal
Author: Chef Dennis


  • 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
  • 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


  • 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.


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


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