Tuscan Vegetable Soup {Ribollita}

This hearty Tuscan Vegetable Soup is a twist on Ribollita, its delicious, easy enough to make on a weeknight and great for lunch leftovers.

We’re only a few days into the new year, but we’ve already packed in a wonderful weekend with dear friends and family, lots of great food and plenty of laughter.

To kick off the year, I’m craving a hearty, soul warming soup that’s easy enough to make on a weeknight and great for lunch leftovers.

This is a twist on Ribollita, a hearty Tuscan vegetable soup. It  was traditionally made as a peasant soup with whatever leftover bread and veggies were available. Because of that, it’s a fabulous recipe to make when you’re cleaning out the veggie drawer of the fridge!

Swap out the kale for spinach, chard or collard greens or throw in parsnips or another root vegetable for the carrots… your options are endless! The croutons are homemade and totally worth the extra few minutes, but you can also use purchased in a pinch.

Tuscan Vegetable Soup {Ribollita}

Print Recipe

This hearty veggie soup is a twist on Ribollita. It’s delicious, easy enough to make on a weeknight and great for lunch leftovers.

• Author: Kristen Olson
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

• 1 loaf sourdough bread, cut into 1-inch cubes (8 cups)
• 2 tablespoons extra-virgin olive oil
• 4 ounces thick cut bacon, chopped
• 1 large onion, chopped (1 cup)
• 2 large carrots, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 can (28 oz) fire roasted diced tomatoes, undrained
• 4 cups chicken stock
• 1/2 teaspoon salt
• 3/4 teaspoon crushed red pepper flakes
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 piece (3-inches) parmesan rind
• 4 cups chopped kale leaves
• 1 can (15 oz) cannellini beans, drained, rinsed
• Shaved Parmesan cheese, if desired

Instructions

1. Heat oven to 375°F. On cookie sheet with sides, toss bread cubes and oil. Bake 15 minutes, stirring once halfway through baking, until golden brown.
2. Meanwhile, heat 4- or 5-quart Dutch oven over medium heat. Add bacon; cook about 5 minutes, stirring occasionally, until crispy. Add onion, carrots and garlic; cook 3 to 5 minutes, stirring occasionally, until onion begins to soften. Stir in tomatoes, stock, salt, pepper flakes, rosemary, thyme and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Stir in kale and beans; cook an additional 5 to 7 minutes or just until kale is tender. Remove and discard the rosemary, thyme and parmesan rind.
3. To serve, divide croutons evenly among soup bowls, top with soup and Parmesan cheese.

Nutrition

• Serving Size: 1 Serving
• Calories: 296
• Sugar: 7g
• Sodium: 1021
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 6mg

What’s your favorite ‘clean out the fridge’ meal?

Here are few more tasty soups to try…
Crockpot Minestrone Soup from Skinny Taste
Simple Carrot Soup from 101 Cookbooks
Cauliflower Cheddar Soup from Simply Recipes

Or try this Hearty Vegetable Soup from Bourbon and Honey….

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