Tuscan Bread Soup {Ribollita}

5 from 64 votes

Tuscan Bread Soup {Ribollita}

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

Cook Time1 10

Total Time1 30

Course: Soup

Cuisine: Italian

Servings:

Calories: 410kcal

Author: Chef Dennis

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

US Customary - Metric

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