Tuscan Ribollita Soup

By Sophia DeSantis, Reviewed by Anjali Shah on August 23, 2025

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This savory tomato based Tuscan Ribollita Soup, featuring cannellini beans, Swiss chard, and a topping of bread, is one of my family’s all time favorite comfort food recipes. It is a healthy, veggie and protein filled soup that is perfect any time of the year, and it all comes together in one pot in under an hour.

Black bowl of veggie and bean soup with bread cubes and fresh herbs on top.

We love beans in my house! And after making my famous curried creamy butternut squash soup on repeat, I decided to try something new with my tin of cannellini beans, and make a classic Italian hearty Ribollita soup from Tuscany.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍲 More Delicious Soup Recipes!

📋 Recipe Card

Since my boys devour my homemade vegetarian baked beans, I just knew this tomato brothy Tuscan Ribollita topped with bread and parmesan cheese would be an instant success!

👩🏽‍🍳 Why I Love This Recipe

There are so many flavors and textures going on in this soup, it’s hard to resist! The soft, tender cannellini beans, the earthy chard, and day-old bread bathing in finger-licking broth – it’s how I imagine a comforting bowl of soup to snuggle up with. What makes it even better is that it’s made with wholesome ingredients that fill my growing boy’s bellies with healthy nutrients.

I love any recipe that only uses one pot, and this Tuscan ribollita is a lifesaver on those busy weeknights! I start by sauteeing the aromatics until they’re soft and fragrant, then the broth, tomatoes, beans, and fresh herbs all jump in for a little swim. The real fun begins after a quick simmer when that day-old bread gets a makeover under the broiler, showered in parmesan cheese, creating a golden, crunchy top while the bottom soaks up that amazing tomato broth.

Let’s be honest, Tuscan ribollita is more like a stew cleverly disguised as a soup! It’s so thick and hearty, it can easily satisfy big and small mouths after a long day of school and a hard day at work. I love that it finds a use for leftover bread that otherwise would be thrown away and gives it a second life. Every time I serve this soup to family and friends, it disappears in record time without a drop to spare!

🥘 Ingredients

Making this healthy and comforting soup with fresh vegetables and wholesome ingredients is what I love the most. Here is what I used:

Onion, carrots, and celery: I start with these classic aromatics to build the flavor base of the soup.

Garlic and fresh herbs: I toss these in for extra flavor and aroma. They make the broth taste fresh and cozy.

Cannellini beans and veggie broth: I love how the beans make the soup hearty and add protein. The broth ties everything together in one pot.

Diced tomatoes and Swiss chard: The tomatoes create a rich broth while the chard adds freshness and color. I like how they balance each other out.

Bread and vegan parmesan: These go on top for the perfect finishing touch, with the bread soaking up the broth and the parmesan adding a savory layer.

🔪 How To Make

This Tuscan Ribollita soup recipe is simple to put together and only takes a few easy steps:

Sauté the veggies: I cook the onion, carrots, and celery in a little oil until they are soft and fragrant.

Add the beans, tomatoes, broth, and herbs: I stir in the cannellini beans, diced tomatoes, veggie broth, and fresh herbs. Everything starts to simmer together and the kitchen smells amazing. Then I add the chard.

Veggie and bean soup in a pot with sprigs of rosemary and thyme on top

Top with bread, red onion, and parmesan: I layer slices of bread on top of the soup, add a few thin slices of red onion, and finish with a sprinkle of parmesan.

Bread cubes and chopped red onion on top of soup in a pot

Broil the soup: I place the pot under the broiler for a few minutes until the bread is golden and the parmesan is melted. Then I serve warm!

Crisp bread cubes with charred red onion on the top of soup in a pot

💭 Expert Tips

My #1 Secret Tip for making my Tuscan Ribollita soup is to use day old bread for the topping. I tried to use fresh bread one time and it just turned into a soggy mess that nobody enjoyed. With bread that is a little dry, the broiler works fantastic and turns it golden and crisp on top while the bottom absorb all that flavorful tomato broth.

Other Tips To Keep In Mind:

Cut the veggies evenly: I chop the onion, carrots, and celery into even pieces so they cook at the same time.
Add the Swiss chard last: I stir in the Swiss chard right at the end so it stays tender and bright green. This keeps the soup looking fresh and colorful.
Taste before broiling: I always taste the broth before broiling and adjust the salt or herbs. A little extra seasoning makes the flavors really stand out.
Thicken with beans: If I want the soup thicker, I mash a few of the beans with a spoon before serving. It gives the broth a hearty texture without adding anything extra.
Make it ahead: I love cooking this soup earlier in the day or even the night before. The flavors come together great and taste even better the next day.

📖 Variations

This Tuscan ribollita soup is one of my favorite comfort foods, and I love how easy it is to switch up with different flavors! For a variation, I suggest the following favorites:

Hearty Veggie: On days when I want to clean out the fridge, I toss in extras like zucchini or potatoes. The soup becomes so filling that I can serve it with just a salad and everyone is happy.

Spicy: When it is really chilly outside, I add a pinch of red pepper flakes for a little warmth. My friends love this version when they come over, and I just keep it mild for the kids.

Cheesy: I sometimes add extra vegan parmesan or a sprinkle of nutritional yeast on top before broiling. My kids get so excited for the cheesy topping and usually pick off the bread first.

🍽 Serving Suggestions

This soup is such a hearty superstar on its own that it rarely needs any help from other recipes. But when the family pops over (usually unexpected), I call in some light and refreshing backup dancers to take some of the limelight.

My absolute favorite salad to pair with this delicious soup is this beetroot and feta salad with its sweet, earthy flavors that cut through the richness of the Ribollita beautifully. To really complete the table, this sheet pan garlic roasted asparagus always wins over the crowd – I mean, who can resist tender asparagus covered in cheesy, garlicky goodness? And to sneak even more green on the table, my simple roasted potato and broccoli dish is a crowd-pleaser.

After all that cozy wholesomeness, I keep things light with a healthy cottage cheese and fruit bowl. The creamy cottage cheese combined with refreshing fruits and a drizzle of honey is a winning combination that gives the dinner a guilt-free ending!

🧊 Storage Directions

Refrigeration: I store leftovers in an airtight container in the fridge for up to four days.

Freezing: I freeze the soup without the bread topping in freezer safe containers for up to three months. When I am ready, I thaw it in the fridge and add fresh bread before serving.

Reheating: I reheat the soup gently on the stove until it is warm all the way through.

❓Recipe FAQs

Can I use a different type of beans?

Yes, I can swap the cannellini beans for great northern beans or navy beans when that is what I have in the pantry. They all give the soup that hearty texture, and no one in my family really notices the difference. I like knowing that I can use what I have on hand without making a trip to the store.

Can I make this soup without bread on top?

Of course. The bread is what makes it more traditional, but the soup is still so filling and comforting without it. Sometimes I just serve the bread on the side and let everyone dip it into the broth themselves, which my kids really enjoy.

Is this soup kid friendly?

Yes, my kids love this soup, especially when I add that cheesy bread on top. To make it easier for them, I chop the veggies into smaller pieces so every spoonful is easy to eat. The bread is always the first thing they go for, and then they finish the broth and beans underneath.

Spoon getting a bite of veggie and bean bread soup from a black bowl.

🍲 More Delicious Soup Recipes!

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