Ribollita: Tuscan Bean Soup Recipe

Name: Ribollita: Tuscan Bean Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups dried cannellini beans (soaked overnight (see notes for canned beans)); 2 medium carrots (chopped); 2 ribs celery (chopped); 1/2 yellow onion (chopped, plus rings for garnish); 5 tablespoons extra-virgin olive oil; 4 cloves garlic (3 minced, 1 halved); 10 oz. butternut squash peeled and cut into 1/2″ cubes (about 2 cups); 1 small zucchini (cut into 1/2″ cubes); 4 large kale leaves (stemmed and chopped); 1 medium waxy-style potato (peeled and cut into 1/2″ cubes); salt and freshly ground black pepper (to taste); 1 15-oz can diced tomatoes (or a handful of cherry tomatoes halved); 2 quarts chicken or vegetable stock (reduced-sodium, plus extra water if needed); 1 – 2 bay leaves; 1/2 teaspoon red chili flakes (optional); 1 tablespoon fresh thyme leaves (1 teaspoon dried); 8 thick slices country-style bread; Parmesan Cheese (freshly grated)

Instructions

Prep:15minCook:25min

Tuscan Bean Soup, otherwise known as Ribollita, is a 15th-century traditional fall and winter soup, brimming with seasonal healthy superfoods like kale and squash. And incredibly soul-satisfying and delicious!

Updated at: Fri, 21 Feb 2025 09:03:27 GMT