Name: Rustic Tuscan Ribollita Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, chopped; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 can (14.5 ounces) diced tomatoes; 4 cups low-sodium vegetable broth; 2 cans (15 ounces each) cannellini beans, drained and rinsed, divided; 1 bunch Lacinato kale, stems removed and leaves chopped; 4 cups stale crusty Italian bread, torn into bite-sized pieces; 1 teaspoon dried oregano; Salt and freshly cracked black pepper to taste; 1/4 cup freshly grated Parmesan cheese for serving

This hearty Tuscan Ribollita soup is ready in under an hour and makes a healthy, comforting meal for the whole family. Loaded with leafy kale, creamy cannellini beans, and crusty day-old bread, this rustic recipe delivers authentic Italian flavors directly to your dinner table.

Instructions

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Heat 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the chopped onion, carrots, and celery to the pot, cooking for 8 to 10 minutes while stirring occasionally until the vegetables are softened and the onions are translucent.

Stir in the minced garlic and tomato paste, cooking for about 1 minute until the mixture is highly fragrant and the paste turns a rich, deep red color.

Add the diced tomatoes with their juices, the vegetable broth, and the dried oregano, stirring well to scrape up any browned bits from the bottom of the pot.

Mash half of the cannellini beans with a fork or potato masher, then add both the whole and mashed beans to the pot to create a naturally thick broth.

Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld together.

Stir the chopped kale into the pot and cook uncovered for 5 minutes until the greens are wilted and tender.

Gently fold in the torn stale bread pieces and simmer for an additional 5 to 10 minutes, allowing the bread to absorb the rich broth and thicken the soup to a rustic, porridge-like consistency.

Season the soup with salt and freshly cracked black pepper to taste, then ladle into warm bowls, finishing each serving with a drizzle of the remaining olive oil and a generous sprinkle of grated Parmesan cheese.