Tuscan Ribollita Soup

Tuscan Ribollita Soup

Italian Fall Flavored Soup

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 0m
Cook Time: 35m
Total Time: 35m
Servings: 4
Difficulty: Easy
5.0 (3 Reviews)
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Ingredients

Adjust servings:

Nutritional Information

298
Calories
8g
Fat
36g
Carbohydrates
22g
Protein
9g
Fiber
800mg
Sodium
Tuscan Ribollita Soup

Recipe Description

This Tuscan Ribollita Soup is a deliciously, full and tasty Italian vegetable soup using an array of different vegetables with onions, leeks, garlic, carrot, celery, tomatoes, kale and cannellini beans and seasoned and spiced with dried thyme, fresh thyme, sea salt and black pepper. Top with freshly grated parmesan cheese and serve with authentic Italian ciabatta.

To make Tuscan Ribollita Soup, you will need the following ingredients:

Ingredients for Tuscan Ribollita Soup

Steps to make

  1. 1

    Cook onions and leek

    4 min
    Step 1 - Tuscan Ribollita Soup

    In a large pan on medium heat, heat oil and add onions and leek. Cook until softened.

  2. 2

    Add second phase vegetables

    2 min
    Step 2 - Tuscan Ribollita Soup

    Add garlic, dried thyme, carrot and celery, stir to mix and cook for a few minutes.

  3. 3

    Add third phase vegetables

    17 min
    Step 3 - Tuscan Ribollita Soup

    Add tomatoes, vegetated stock and fresh thyme sprigs. Bring to a boil, stir and cover with the lid. Reduce heat and simmer for 15 minutes.

  4. 4

    Add beans and cheese

    3 min
    Step 4 - Tuscan Ribollita Soup

    Add the cannellini beans and freshly grated parmesan. Stir to mix through and cook for another 2-3 minutes.

  5. 5

    Blend

    3 min
    Step 5 - Tuscan Ribollita SoupStep 5 - Tuscan Ribollita Soup

    Pour ⅓ of the soup into a food processor and blend until smooth. Add the smooth soup back to the soup pot and mix well to combine.

  6. 6

    Add kale

    5 min
    Step 6 - Tuscan Ribollita Soup

    Add the kale, stir to mix and place the lid back on the top. Simmer for a further 5 minutes until kale just starts to wilt.

  7. 7

    Season

    1 min
    Step 7 - Tuscan Ribollita Soup

    Season with sea salt, black pepper and parmesan.

  8. 8

    Serve

    Step 8 - Tuscan Ribollita Soup

    Serve with ciabatta in the base of the bowl and soup poured over. Enjoy!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Have you made this recipe? Share your experience and help other cooks!

★★★★★
★★★★★
5.0 out of 5 (3 reviews)
Megan Smith
September 4, 2023
Verified

This soup is a true treasure! I made it for a family dinner, and it brought everyone together with its rich flavors. We couldn’t stop eating! It really warms your heart.

Julie Martin
July 10, 2020
Verified

Simplicité est parfaite. La première fois que j'ai fait cette soupe, ma famille l'a adorée. Elle est facile à préparer pour le dîner et pleine de saveurs. J'adore la partager avec mes enfants.

Athina
October 1, 2019
Verified

Thank you! Approved!

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