Name: Tuscan Ribollita Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, chopped carrots; 1 stalk celery, chopped; 1 can canned tomatoes (diced); 1 can cannellini beans (drained and rinsed); 2 cups stale bread, torn; 1 cup fresh basil, chopped

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Oh, let me tell you about Tuscan ribollita bread soup! This soulful Italian dish is like a warm hug in a bowl, perfect for chilly evenings or when you need a comforting meal. It’s so hearty with its blend of beans, fresh vegetables, and crusty stale bread that it practically fills you up with love! The beauty of ribollita lies in its simplicity – you can whip it up with just a few pantry staples and some leftover bread that usually just sits there. Trust me, with every spoonful, you’re not just tasting a meal; you’re savoring a piece of Italian history. The rich flavors meld together beautifully, creating a soup that’s both satisfying and nourishing. Plus, it’s a wonderful way to reduce waste by turning stale bread into something fantastic. I guarantee once you try this Tuscan ribollita bread soup, it’ll become a beloved staple in your kitchen too!

Ingredients List

To create this delicious Tuscan ribollita bread soup, you’ll need the following ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 stalk celery, chopped
1 can (14.5 oz) diced canned tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
2 cups stale bread, torn into pieces
1 cup fresh basil, chopped

These simple yet flavorful ingredients come together to create a comforting bowl of soup. Make sure to use good-quality olive oil and fresh herbs for the best results!

How to Prepare Tuscan Ribollita Bread Soup

Now that you’ve got all your ingredients ready, let’s dive into the heart of making this delicious Tuscan ribollita bread soup! Follow these steps, and I promise you’ll have a warming bowl of goodness in no time.

Step 1: Sauté the Vegetables

First things first, let’s get that olive oil heating in a large pot over medium heat. You want it nice and warm but not smoking – think cozy, not chaotic! Add in your chopped onion and cook it until it’s translucent, about 3-4 minutes. This step is crucial because it builds that flavorful base for your soup.

Step 2: Add Garlic, Carrots, and Celery

Once your onions are looking good, it’s time to bring in the garlic, carrots, and celery. Add them to the pot and let them cook for about 5 minutes. Stir it all around, letting those vibrant colors soften and mingle. The fragrant aroma will start to envelop your kitchen, and trust me, you’re going to want to dive right in!

Step 3: Incorporate Tomatoes and Beans

Next up, stir in those diced canned tomatoes and the drained cannellini beans. This is where the magic really happens! Cook this mixture for another 10 minutes, letting all those flavors blend beautifully. You’ll want to stir occasionally, ensuring everything melds together. It’s like a little Italian dance party in your pot!

Step 4: Add Bread and Water

Now, grab that torn stale bread and toss it into the pot. This is crucial for the texture of your soup! Add enough water to cover the bread and vegetables, then let it simmer for about 15 minutes. During this time, the bread will soak up all that delicious broth and break down, creating a thick, hearty soup. It’s going to be so satisfying!

Step 5: Final Touch with Basil

Finally, just before serving, stir in your chopped fresh basil. This step brightens up the flavors and adds that pop of freshness that brings everything together. Give it a taste, adjust the seasoning if needed, and then serve it up hot! I can already smell the deliciousness!

Why You’ll Love This Recipe

This Tuscan ribollita bread soup is not just a meal; it’s an experience! Here’s why you’re going to adore it:

Quick Preparation: With just 15 minutes of prep and 30 minutes of cooking, you can have a hearty meal on the table in under an hour!
Hearty Flavor: The combination of beans, fresh vegetables, and rustic bread creates an incredibly satisfying and flavorful dish.
Healthy Ingredients: Packed with nutrients from beans and vegetables, this soup is both nourishing and filling!
Zero Waste: It’s a fantastic way to use up stale bread, turning it into something delicious instead of tossing it out.
Comforting and Versatile: Perfect for chilly nights or anytime you crave something cozy, and you can easily modify the veggies based on what you have on hand!

Tips for Success

To make sure your Tuscan ribollita bread soup turns out absolutely perfect, here are some pro tips to keep in mind:

Use Day-Old Bread: Stale bread is best for this recipe because it absorbs the broth without falling apart. If you don’t have any, lightly toast fresh bread to dry it out a bit!
Season Generously: Don’t forget to taste and adjust the seasoning throughout the cooking process. A pinch of salt or a dash of pepper can elevate the flavor significantly.
Let It Sit: If you have time, let the soup rest for a few hours or even overnight in the fridge. It tastes even better as the flavors develop!
Mix Up the Veggies: Feel free to add other hearty vegetables like zucchini or kale for added nutrition and flavor. Just remember to adjust cooking times accordingly.

Nutritional Information

Here’s a breakdown of the estimated nutritional values for a serving of this hearty Tuscan ribollita bread soup:

Calories: 320
Fat: 10g (Saturated Fat: 1g)
Protein: 12g
Carbohydrates: 50g (Fiber: 10g, Sugar: 5g)
Sodium: 600mg
Potassium: 800mg
Vitamin A: 500 IU
Vitamin C: 25mg
Calcium: 150mg
Iron: 3mg

These values are estimates based on typical ingredients used, so feel free to adjust according to your specific ingredients for a more accurate count!

FAQ Section

Can I use fresh bread instead of stale?

Absolutely, you can use fresh bread! However, I recommend lightly toasting it first to help it absorb the broth without turning mushy too quickly. Fresh bread will work, but stale bread gives that lovely texture that ribollita is known for. It really soaks up the flavors and becomes part of the deliciousness!

What vegetables can I substitute?

Great question! The beauty of Tuscan ribollita bread soup is its versatility. You can easily substitute vegetables based on what you have in your fridge. Zucchini, kale, or even potatoes work wonderfully. Just remember to adjust the cooking times slightly, especially for firmer veggies like potatoes, to ensure everything is tender and flavorful in the end!

How do I store leftovers?

Storing leftovers is super easy! Just let your ribollita cool completely, then transfer it to an airtight container. You can keep it in the fridge for about 3-4 days. If you want to freeze it, that works too! Just remember that the texture might change a little after freezing, but it will still be delicious. When reheating, add a splash of water or broth to loosen it up, since the bread can absorb a lot of liquid. Enjoy your comforting soup again soon!

Serving Suggestions

When it comes to serving your delicious Tuscan ribollita bread soup, I love pairing it with a few simple sides that complement its hearty nature. A slice of crusty Italian bread or a warm focaccia is perfect for dipping into the rich broth. It’s a match made in heaven! You could also serve it alongside a light, refreshing salad – think arugula tossed with lemon vinaigrette and shaved Parmesan. This contrast brightens the meal beautifully and adds a fresh crunch. If you’re feeling extra indulgent, a sprinkle of extra virgin olive oil on top of the soup just before serving elevates it even more. Trust me, you’ll want to savor every bite!

For more delicious recipes, check out our Tuscan chicken soup or creamy mushroom wild rice soup. You can also find inspiration on our Pinterest page!