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!
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!
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!
- Cannellini beans
- Diced tomatoes
- Veggie broth
- Fresh Herbs
- Swiss chard
- Vegan parmesan
How to Make Ribollita Soup
This recipe for ribollita soup is easy to make with just a few steps:
- Sauté the veggies.
- Add beans, tomatoes, broth and herbs.
- Top with bread, red onion, and parmesan.
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:
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
- Swiss chard
- Green beans
- Vegan sausage
- 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:
- Make the soup base, stop before adding the bread and red onion.
- 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.
- Keep cubed bread, chopped red onion, and Parmesan if using, prepped and ready.
- 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.
Each recipe varies, but as this recipe shows it is very easy to make with completely plant based ingredients.
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.
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:
Tuscan Ribollita Soup Recipe
- 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
- 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.
- 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 and metric information should be considered an estimate.
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!
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.
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!
This looks so delicious! I cannot wait to make it for my family.
Thank you! Hope they like it!