Why We Love This Classic Ribollita Tuscan White Bean Soup
Sure, you’re used to soup being served with bread on the side. But have you yet discovered the magic of bread soup recipes? That’s right… Bread in the soup. We fell in love with “bread soups” on a trip to Italy several years ago. The most common varieties are Pappa Al Pomodoro, a chunky tomato soup thickened with day-old bread, and Ribollita, a vegetarian white bean and vegetable soup thickened with chopped Italian bread. This Ribolita recipe includes a terrific combination of carrots, tomatoes, tender white beans and kale, plus chunks of day-old bread. Adding the bread not only thickens the soup, but it is also a way to use up leftovers to avoid waste and stretch the meal to fill more bellies. Plus, it also gives the soup flavor a comforting undertone and makes the texture almost like a deliciously rich porridge. You can easily tweak Tuscan White Bean Soup to make a vegetarian or vegan version, and it can even be prepared gluten-free. It’s ready in about an hour, so this soup is perfect for a relaxing weekend dinner that is sure to please everyone at the table!
Ingredients You Need
Here is everything needed to make a wonderfully satisfying Tuscan White Bean Soup from scratch:
Olive oil – or preferred cooking oil Ciabatta bread – or other rustic Italian bread Sweet onion – peeled and chopped Carrots – peeled and sliced into coins Celery – chopped Garlic – minced Vegetable broth – or veggie stock + water or chicken stock Canned San Marzano Tomatoes – crushed or diced Canned cannellini beans – drained, no need to rinse Parmesan cheese – shredded or shaved Anchovy paste – omit if vegetarian or vegan Seasonings – dried oregano, bay leaf, and crushed red pepper flakes Tuscan kale – also known as Italian kale or lacinato kale Salt and pepper – to taste
How to Make This Rustic Ribollita Recipe
Recipe Variations
To make this a vegetarian white bean soup recipe, omit the anchovy paste and add extra salt. For a vegan version, don’t add the anchovy paste and use your preferred plant-based Parmesan “cheese.” Tuscan kale can be swapped with red kale or curly kale. Or, skip the kale altogether and include baby spinach leaves. Make this recipe gluten-free by swapping the bread with your favorite GF Italian bread.
Tuscan White Bean Soup Serving Suggestions
Enjoy bowls of hot Ribollita with extra pieces of crusty bread on the side, or with a refreshing and healthy side salad. Or, serve this white bean soup with some of my personal favorites:
Garlic Bread Low Carb Cloud Bread Focaccia Bread Crunchy Kale Caesar Salad Biscuits
Looking for More Easy and Delicious Soup Recipes? Be Sure to Try:
Vegetarian Navy Bean Soup Rustic (Vegan) White Bean and Kale Soup Tuscan Lentil Soup Recipe Creamy Roasted Tomato Soup with Basil Healthy Mulligatawny Soup
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