Hearty Tuscan Ribollita Soup with Parmesan Croutons

This traditional Tuscan ribollita soup is a hearty, rustic dish that brings together the earthy flavors of kale and creamy cannellini beans in a savory broth. It’s a perfect comfort food for chilly days, offering a satisfying and nutritious meal.

To elevate the soup, we top it with homemade Parmesan croutons that add a delightful crunch and a burst of cheesy flavor. This recipe stays true to the classic Italian preparation, ensuring an authentic taste experience.

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Ingredients

1 bunch kale, stems removed and leaves choppedView ingredient guideLike ingredientDislike ingredient

2 cans (15 oz each) cannellini beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

4 cups vegetable brothView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

2 carrots, dicedView ingredient guideLike ingredientDislike ingredient

2 celery stalks, dicedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 teaspoon dried thymeView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

c4 slices crusty bread, cubedView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
3. Add garlic and thyme; cook for 1 minute until fragrant.
4. Stir in kale and cook until wilted, about 3 minutes.
5. Add vegetable broth and cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Meanwhile, prepare croutons: Toss bread cubes with Parmesan cheese on a baking sheet. Bake for 8-10 minutes until golden and crispy.
7. Season soup with salt and pepper to taste.
8. Ladle soup into bowls and top with Parmesan croutons. Serve hot.

Recipe Tips

FAQ

Can I use other greens instead of kale?

Yes, Swiss chard or spinach can be substituted for kale. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop.

Can I make this soup vegan?

Yes, use vegan Parmesan or omit the cheese and use olive oil croutons.