• Skip to main content
  • Skip to primary sidebar
Veggies Don't Bite
menu icon
go to homepage
  • Easter
  • Recipes
  • Shop
  • Resources
  • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Easter
    • Recipes
    • Shop
    • Resources
    • Portfolio
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home ▸ Vegan Soups

    Tuscan Ribollita Soup Recipe

    Last modified: February 18, 2023. Originally posted: February 18, 2023 By Sophia DeSantis

    As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    A soup topped with bread pieces in a black bowl on a wooden surface.

    Tuscan ribollita soup is a veggie and protein filled soup perfect for the whole family. It's healthy, delicious and easy to make!

    This ribollita is a hearty and delicious Tuscan soup. Topped with a crusty bread to leave you feeling satisfied!

    Black bowl of veggie and bean soup with bread cubes and fresh herbs on top.
    Click here to subscribe

    This post was originally published on February 10, 2020.

    Like my pasta fagioli and kale and white bean soup, this soup is a one stop meal everyone will love. It's comfort in a bowl!

    Ingredients

    This traditional Tuscan soup with bread is a recipe that my family just loves! Ribollita soup is a delicious combination of bread, beans and lots of vegetables. It is considered to be a peasant's soup in Tuscany, but that doesn't deter us. I'll take peasant status to be able to eat this all day!

    • Onion
    • Carrots
    • Celery
    • Garlic
    • Cannellini beans 
    • Diced tomatoes 
    • Veggie broth
    • Fresh Herbs
    • Swiss chard 
    • Bread
    • Vegan parmesan 
    Different colored bowls on a wooden tray filled with ingredients to make a veggie ribollita soup.

    How to Make Ribollita Soup

    This recipe for ribollita soup is easy to make with just a few steps:

    1. Sauté the veggies.
    2. Add beans, tomatoes, broth and herbs.
    3. Top with bread, red onion, and parmesan.
    4. Broil.
    5. ENJOY!
    Wooden spoon sautéing veggies in a pot.
    Veggie and bean soup in a pot with sprigs of rosemary and thyme on top
    Bread cubes and chopped red onion on top of soup in a pot
    Crisp bread cubes with charred red onion on the top of soup in a pot

    What to Serve with Tuscan Ribollita Soup

    There are loads of delicious side dishes that would go great with this recipe. Here are a few favorites:

    • Vegan Bruschetta
    • Asparagus Fries
    • Baked Vegan Eggplant Fries
    • Oven Fries
    • Grilled Romaine Salad with Vegan Caesar Dressing
    • Lemon Kale Salad
    • Avocado Kale Salad with Butternut Squash
    Spoon getting a bite of veggie and bean bread soup from a black bowl.

    Flavor Tips

    Up the veggies and protein in this ribollita recipe by adding in extra ingredients! Increase the amount of carrots, celery, and kale, or try out any of the following:

    • Bell peppers
    • Squash, like zucchini
    • Spinach
    • Swiss chard
    • Cabbage
    • Leeks
    • Potatoes
    • Chickpeas
    • Green beans
    • Vegan sausage
    • Tempeh
    • Veggie bacon

    Make Ahead and Storage Tips

    Ribollita soup is great to have on hand for leftovers. I love making a double batch and keeping it for later in the week. It gets tastier each time you heat it up, just like the tradition says!

    If you plan on prepping ahead or keeping some for leftovers, the only thing I would caution on is to be careful if you are not a huge mushy bread lover like me. But I have you covered! Here is how I avoid this:

    1. Make the soup base, stop before adding the bread and red onion.
    2. Store the base in the fridge or freeze for later use.
      • Ribollita soup will keep in the refrigerator for up to 3-5 days.
      • Freeze the soup for up to 3 months.
    3. Keep cubed bread, chopped red onion, and Parmesan if using, prepped and ready.
    4. When ready to eat, bring the ribollita soup back to room temp then add the bread and red onion (and Parmesan) and broil like directions say.

    Common Questions

    Is ribollita vegan?

    Each recipe varies, but as this recipe shows it is very easy to make with completely plant based ingredients.

    What does ribollita mean in English? 

    The name "Ribollita" means reboiled. It originated in Tuscany and is one of their more traditional recipes. The dish is a result of the "don't throw anything away" mentality of the Tuscan culture.

    Peasants would gather the leftover bread and the juices from the leftover meals and then add whatever vegetables they had growing in the garden. The soup would cook overnight ready for consumption the next day. It could be reheated over and over and taste even better each time.

    There are many variations of this soup, but the basics are the leftover bread, cannellini beans, and Tuscan kale. Added to it are inexpensive veggies such as carrots, potatoes, celery, and onion.

    What kind of bread should I use?

    The best bread to use if you want that crispy edge is a whole bread loaf then cut it into pieces. They are sturdy enough to withstand the liquid and not completely melt away. I use a whole grain loaf because I love the grainy texture.

    Using sandwich slices works but you'll get a much more mushy soup. And we all know how I feel about mushy...

    Of course if you are gluten free, you can either look for a gluten free loaf at your local grocery store, or you can make one yourself! This gluten-free bread mix by Simple Mills is an easy option (to keep it vegan sub flax eggs or vegan egg).

    More Vegan Soup Recipes

    after you've eaten through all of this ribollita soup, cozy up with any of these healthy plant based recipes:

    • Vegan Broccoli Cheddar Soup
    • Creamy Vegan Wild Rice Soup
    • Vegan Cream of Mushroom Soup
    • Potato Soup
    • Vegan Sausage, Kale, and White Bean Soup
    • Corn Chowder
    • Potato Leek Soup
    Click here to subscribe
    A black bowl with a veggie bean soup topped with chunks of bread.

    Tuscan Ribollita Soup Recipe

    Sophia DeSantis
    Tuscan ribollita soup is a veggie and protein filled soup perfect for the whole family. It's healthy, delicious and easy to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course, Soup
    Cuisine Italian
    Servings 6
    Calories 194 kcal

    Ingredients
     
     

    • 1 ½ cups chopped sweet or yellow onion
    • ¾ cup chopped carrots
    • ¾ cup chopped celery
    • 3 cloves garlic , minced
    • 1- ½ teaspoons sea salt
    • ½ teaspoon ground black pepper
    • Drizzle of your favorite oil or broth for oil free
    • 30 ounces cannellini beans , rinsed and drained (2 cans)
    • 15 ounces diced tomatoes , 1 can
    • 8 cups veggie broth , low sodium if needed
    • 1 sprig fresh rosemary
    • 4 sprigs fresh thyme
    • 1 bunch swiss chard , 5-6 large leaves
    • 2-3 cups cubed bread , from a loaf is best (gluten-free if needed)
    • ¾ cup chopped red onion
    • ½ cup vegan parmesan , optional for topping

    Instructions
     

    • Saute onion, carrot, celery, garlic, salt and pepper over medium heat with oil or broth until onion caramelizes, about 10 minutes.
    • Add beans, tomatoes, broth, rosemary and thyme.
    • Bring to a boil, then lower heat to a simmer and cook covered for about 15 minutes.
    • Take out the rosemary and thyme sprigs.
    • Add the chard, mix in.
    • Top with the cubed bread and red onion. Sprinkle with Parmesan if using.
    • Broil on low for 5 minutes.
    • Serve!

    Notes

    • You can change up the veggies in here with anything you have laying around or need to use up. Just keep the total amounts about the same!

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 194kcalCarbohydrates: 40gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 910mgPotassium: 347mgFiber: 10gSugar: 8gVitamin A: 3334IUVitamin C: 15mgCalcium: 152mgIron: 5mg

    Nutrition and metric information should be considered an estimate.

    Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
    A photo of a signature saying Sophia with a blueberry as the letter O
    « Vegan Broccoli Cheddar Soup
    Vegan Cream of Mushroom Soup »

    Reader Interactions

    Comments

      Questions or comments? Let me know below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah

      January 31, 2022 at 6:10 am

      Too yum! We made extra and saved half before adding the bread for another meal later this week. It was so good I can't wait for the leftovers!

      Reply
    2. Dora Bralich

      February 20, 2020 at 8:51 am

      Sophia , my husband is your father in laws cousin. We are not totally vegan or vegetarian, however I do use some of your wonderful recipes. We have vegan days.

      Reply
      • veggiesdontbite

        February 20, 2020 at 4:34 pm

        Hi Dora!! So happy to have you here!! There is no requirement to be one thing or the other, but the more plants you can get in the better!

        Reply
    3. Chelsee

      February 11, 2020 at 10:38 am

      This looks so delicious! I cannot wait to make it for my family.

      Reply
      • veggiesdontbite

        February 11, 2020 at 12:10 pm

        Thank you! Hope they like it!

        Reply

    Primary Sidebar

    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

    More about me →

    Click here to subscribe

    Vegan Easter Recipes

    • Brown bowl on a dark surface with an orange colored hummus dip topped with spices and chopped parsley.
      Roasted Carrot Hummus Recipe
    • A frosted piece of carrot cake on a black plate with shredded coconut on it.
      Incredible Vegan Carrot Cake (Gluten-Free)
    • A blue surface with a grey towel and glass jars on it filled with carrot cake oats and spoons inside.
      Healthy Carrot Cake Overnight Oats
    • A tall glass jar in front of another jar both filled with peach colored smoothies topped with shredded carrots, chopped pecans and coconut.
      Healthy Carrot Cake Smoothie (Vegan)

    Trending Recipes

    • Pile of three pieces of spanakopita on a white plate
      World's Best Greek Vegan Spanakopita
    • Looking for the perfect way to start your day? This vegan oatmeal recipe is the ultimate creamy delicious choice and it comes together in mere minutes! #veganbreakfastrecipes #easymeals
      The Best Creamy Vegan Oatmeal Recipe
    • A collage of a burrito, sandwich, past bowl and taco bowl.
      Easy Vegan Meal Plan For a Week
    • A purple smoothie bowl in a cream bowl topped with fruit, granola and nuts on a dark grey blue towel.
      How to Make a Thick Vegan Smoothie Bowl
    Cookbook cover with a burrito, burger and fries on a white table with a black background

    Amazon | Barnes & Noble

    Footer

    ↑ back to top

    Logos of websites that listed places this site has been featured

    About

    • About Me
    • Privacy Policy
    • Terms of Use
    Click here to subscribe

    Contact

    • Contact
    • Work with me
    • Press

    Copyright © 2013-2023 Veggies Don't Bite