This thick, hearty Rustic Italian Tomato Bread Ribollita Soup is made with cannellini beans, kale, and stale bread, and ready in 45 minutes. The magic happens when the toasted bread chunks melt into the savory tomato broth, thickening the pot perfectly. I find this is the absolute best way to use up a leftover rustic loaf.
Why This Classic Works
Traditional Tuscan cooking relies heavily on preventing waste, which is exactly how this recipe was born. I originally tried making this with fresh bread, but it instantly turned into a mushy paste.
Using properly dried or day-old sourdough forces the bread to hold its structure while absorbing the rich vegetable broth. I realized that a generous drizzle of olive oil at the end is non-negotiable for an authentic finish.
Rustic Italian Tomato Bread Ribollita Soup Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (14.5 oz) can crushed tomatoes
- 1 bunch kale, tough stems removed and chopped
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups stale crusty bread, cubed
- 1/4 cup grated Parmesan cheese (for serving)
How To Make Rustic Italian Tomato Bread Ribollita Soup
- Saute Vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 7 minutes until softened.
- Add Aromatics: Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Simmer Broth: Pour in the crushed tomatoes, vegetable broth, salt, and pepper, bringing the mixture to a gentle boil.
- Cook Greens And Beans: Add the chopped kale and cannellini beans, then reduce heat to low and simmer for 20 minutes.
- Soak The Bread: Stir in the cubed stale bread and simmer for another 5 minutes until the bread softens and thickens the soup.
Recipe Tips
- Use the right bread: Choose a sturdy sourdough or ciabatta that is at least two days old.
- Mash some beans: Mash half a cup of the cannellini beans before adding them to naturally thicken the broth.
- Let it rest: This soup tastes remarkably better the next day after the flavors have fully married in the fridge.
What To Serve With Ribollita
Serve this hearty soup alongside a crisp green salad tossed in a simple lemon vinaigrette. A glass of dry red wine and a drizzle of high-quality extra virgin olive oil over the bowl completes the meal.
How To Store
Keep leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing this soup, as the bread will break down completely and ruin the texture when thawed.
FAQs
- Can I use fresh bread? Yes, but you must dry it out first. Cut the bread into cubes and bake at 300 F for 15 minutes.
- What can I substitute for kale? Swiss chard or savoy cabbage are excellent traditional alternatives. Simply chop them and add them at the same time you would the kale.
- Do I need to peel the carrots? You do not need to peel them if you scrub them well. However, peeling provides a slightly cleaner look to the final dish.
Nutrition
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 3mg
- Sodium: 750mg
- Total Carbohydrate: 48g
- Protein: 12g
Rustic Italian Tomato Bread Ribollita Soup
6
servings15
minutes30
minutes45
minutesRustic Italian Tomato Bread Ribollita Soup features thick, hearty textures with cannellini beans, kale, and crusty sourdough bread. Ready in 45 minutes, this comforting one-pot dinner provides a simple, satisfying meal for busy weeknights.
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 (14.5 oz) can crushed tomatoes
1 bunch kale, tough stems removed and chopped
2 (15 oz) cans cannellini beans, rinsed and drained
4 cups vegetable broth
1/2 tsp salt
1/4 tsp black pepper
4 cups stale crusty bread, cubed
1/4 cup grated Parmesan cheese (for serving)
Directions
- 1. Saute Vegetables: Heat olive oil in a large pot over medium heat, then cook the onion, carrots, and celery for 7 minutes until softened.
- 2. Add Aromatics: Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- 3. Simmer Broth: Pour in the crushed tomatoes, vegetable broth, salt, and pepper, bringing the mixture to a gentle boil.
- 4. Cook Greens And Beans: Add the chopped kale and cannellini beans, then reduce heat to low and simmer for 20 minutes.
- 5. Soak The Bread: Stir in the cubed stale bread and simmer for another 5 minutes until the bread softens and thickens the soup.
