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Tuscan Bread Soup with Basil Oil

Tuscan bread soup also called ribollita is a hardy vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: ribollita, Ribollita soup, Tuscan bean soup, Tuscan bread soup
Servings: 6 servings
Calories: 385kcal
Author: Samantha Ferraro
Cost: $10


  • 2 tablespoons olive oil + more for garnish
  • 1 medium-large leek cleaned and thinly sliced
  • 1 celery stalk sliced thinly
  • 2 medium-large carrots peeled and chopped into 1/2 inch cubes
  • 2-3 garlic cloves chopped finely
  • 2 stalks of fresh rosemary leaves removed and chopped finely
  • 3-4 stems of fresh thyme leaves removed and chopped
  • 2 tablespoons tomato paste
  • 15 ounce can of cannellini beans
  • 15 ounce can of Great Northern beans
  • 28 ounce can of diced tomatoes
  • 3 cups low-sodium vegetable or chicken broth
  • 2 bay leaves
  • 1 Parmesan rind
  • 2 cups dry/stale cubed bread save some for topping

Basil Oil

  • 1/4 cup olive oil
  • Small bunch of fresh basil leaves


  • Olive oil
  • Toasted Bread Cubes
  • Grated Parmesan Cheese
  • Fresh basil leaves
  • Red pepper flakes


  • Drizzle olive oil in a medium sized soup pot over medium heat. Add leeks, celery and carrots and saute for 8-10 minutes until the carrots and leeks begin to soften.
  • Add garlic and herbs and saute for another minute.
  • Add tomato paste and saute everything together for another minute, then pour in beans and diced tomatoes and give everything one good stir. Season with salt and pepper.
  • Pour in stock and add bay leaves and Parmesan rind and simmer for 20 minutes so the flavors blend.
  • Add most of the cubed bread (save some for garnish), gently pressing the bread down into the soup and simmer for another 15 minutes.
  • 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 once done.
  • Once the soup is done, taste for seasoning and adjust as needed. Ladle soup into bowls and top with a few extra cubes of bread, drizzle of olive oil, dollops of basil oil and red pepper flakes.


Other additions (if I had, I would love to add): cubed zucchini, chopped kale/spinach/chard.
This soup freezes very well, just bring to room temperature before freezing.
Soup will last in the fridge for up to 5 days and tastes even better the next day.


Calories: 385kcal | Carbohydrates: 50g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 375mg | Potassium: 870mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3932IU | Vitamin C: 21mg | Calcium: 199mg | Iron: 6mg