Tuscan bread soup also called ribollita is a hearty vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.
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About This Recipe
Tuscan bread soup, or ribollita, is a rustic Italian classic that transforms day-old bread, beans, tomatoes, and fresh herbs into a hearty, flavorful stew. Originating in Tuscany, this humble dish makes the most of simple pantry staples, creating a rich, satisfying meal that's perfect for an easy weeknight dinner. For another wonderful Italian meal try my Italian Sausage and Peppers.
And my little twist? Basil oil! This fresh, vibrant garnish adds a bright, herbaceous note that elevates all the warm, savory flavors in the soup. Trust me, after one spoonful, this will quickly become your new favorite!
📋 Ingredients
- Olive Oil: Used to saute the vegetables as well as a finishing garnish.
- Vegetables: Onions, carrot, celery and garlic are base for any soup.
- Tomato Paste: Gives another layer of tomato flavor and a bit of sweetness. I love using the tomato paste that comes in a tube.
- Fresh Herbs: A few sprigs of fresh rosemary and thyme, pulled away from the stems and chopped finely.
- Diced Tomatoes: 1 28 ounce can of diced tomatoes is used though 4 cups of diced fresh tomatoes would work well too (be sure to keep all their juices).
- White Beans: Cannellini beans give the soup creaminess and texture.
- Parmesan Rind: My (not so) secret ingredient that I add to all my soups and sauces. I always save the rinds for moments like this and add a good chunk right in the soup.
- Dry Bread Cubes: Day old bread is ideal but if you don't have stale bread, bake bread cubes in the oven until completely dry and hard. The stale bread will give the soup great texture and body.
- Basil Oil: Fresh basil leaves and olive oil are blended together and drizzled on top of the soup as a garnish, giving the warm soup a bit of brightness.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Beans: Use different beans such as Great Northern beans or a combination with Navy beans.
- Vegetables: Add leafy greens, such as spinach, kale or chard or cubed zucchini for even more texture.
⏲️ Instructions
Saute the Vegetables: Drizzle olive oil over medium heat and saute onions, celery and carrots until soft. Add garlic and herbs and saute for another minute. Add the tomato paste and saute for another minute.
Add Beans and Liquids: Add the beans, diced tomatoes, vegetable stock and nestle in the bay leaf and Parmesan rind. Season with salt and pepper.
Simmer Soup and Add Bread: Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes. Add some of the cubed bread and simmer for another 15 minutes.
Blend the Soup: Once the soup has thickened, use an immersion blender to blend some of the soup for a smoother texture.
📍 Recipe Tips
- Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
- Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
- Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
- Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
- To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
Serving Suggestions
Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.
More Hearty Soup Recipes
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Tuscan Bread Soup with Basil Oil
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 tablespoons olive oil + more for garnish
- 1 yellow onion diced
- 2 celery stalks diced
- 2 medium sized carrots peeled and chopped into ½ inch cubes
- 3 garlic cloves finely chopped
- 2 stalks of fresh rosemary leaves removed and finely chopped
- 3-4 stems of fresh thyme leaves removed and chopped
- 2 tablespoons tomato paste
- 15 ounce can of cannellini beans drained and rinsed
- 28 ounce can of diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 bay leaves
- 1 Parmesan rind
- 2 cups dry or stale cubed bread save some for topping
Basil Oil
- ¼ cup olive oil
- Small bunch of fresh basil leaves
Garnish
- Olive oil for drizzling
- Toasted Bread Cubes
- Grated Parmesan Cheese
- Fresh basil leaves
- Red pepper flakes
Instructions
Tuscan Bread Soup
- Drizzle olive oil in a medium sized soup pot over medium heat. Add onions, celery and carrots and saute for 5-7 minutes to soften.
- Add the chopped garlic and herbs and saute for another minute.
- Add the tomato paste and use your spatula to break down the paste into the oil and vegetables, for another minute. Then add the beans and diced tomatoes and give everything one good stir. Season with salt and pepper.
- Pour in the vegetable stock and nestle in the bay leaf and Parmesan rind. Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes.
- Add most of the cubed bread (save some for garnish), gently pressing the bread down into the soup and simmer for another 15 minutes. Use an immersion blender to blend some of the soup for a smoother texture.
Basil Oil
- While the soup is cooking, make the basil oil by blending together the basil and olive oil in a food processor or blender and set aside.
Garnish the Soup
- Ladle soup into bowls and top with a few extra cubes of bread, drizzle of olive oil, dollops of basil oil, red pepper flakes and fresh basil.
Notes
-
- Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
- Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
- Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
- Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
- To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
- Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.
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