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Tuscan Ribollita Soup

A hearty and flavorful Tuscan soup packed with vegetables and beans, perfect for warming up on a chilly day.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

Vegetables

  • 3 tablespoons olive oil
  • 1 unit onion
  • 2 units carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 leaves bay leaves
  • 2 cans canned white cannellini beans (2x 450 grams, drained)
  • 200 grams canned tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 slices stale bread
  • 1 small head savoy cabbage

Instructions
 

  • Heat olive oil in a pot, sauté onion, carrot, and celery for 5 minutes.
  • Add garlic, spices, and bay leaves; sauté for 2-3 minutes.
  • Add beans, tomatoes, and broth; season and simmer for 5 minutes.
  • Blend one-third of the soup until smooth and return it to the pot.
  • Add bread and cabbage; cook for 15-20 minutes.
  • Let the soup rest for 15 minutes before serving hot.

Notes

For extra flavor, let the soup rest overnight before reheating.
Keyword cannellini beans