Tuscan Ribollita Soup
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.
Servings: 6
Calories: 194kcal
Ingredients
- 1 ½ cups chopped sweet or yellow onion
- ¾ cup chopped carrots
- ¾ cup chopped celery
- 3 cloves garlic , minced
- 1- ½ teaspoons sea salt
- ½ teaspoon ground black pepper
- Drizzle of your favorite oil or broth for oil free
- 30 ounces cannellini beans , rinsed and drained (2 cans)
- 15 ounces diced tomatoes , 1 can
- 8 cups veggie broth , low sodium if needed
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 bunch swiss chard , 5-6 large leaves
- 2-3 cups cubed bread , from a loaf is best (gluten-free if needed)
- ¾ cup chopped red onion
- ½ cup vegan parmesan , optional for topping
Instructions
- Saute onion, carrot, celery, garlic, salt and pepper over medium heat with oil or broth until onion caramelizes, about 10 minutes.
- Add beans, tomatoes, broth, rosemary and thyme.
- Bring to a boil, then lower heat to a simmer and cook covered for about 15 minutes.
- Take out the rosemary and thyme sprigs.
- Add the chard, mix in.
- Top with the cubed bread and red onion. Sprinkle with Parmesan if using.
- Broil on low for 5 minutes.
- Serve!
Notes
- 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.
- 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.
Nutrition
Calories: 194kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 910mg | Potassium: 347mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3334IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 5mg