Ribollita - Traditional Tuscan Soup
recipe

A hearty and flavorful Tuscan soup filled with simple ingredients, perfect for chilly days.
Preparation Time: 1 hour
Serving Size: 4-6

Ingredients

- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, crushed
- 1 tsp thyme
- 1 tsp rosemary
- 1 can (400 g) crushed tomatoes
- 1 liter vegetable broth
- 1 can (400 g) white beans, rinsed and drained
- 4 slices stale bread
- Salt and black pepper to taste
- Fresh basil for garnish

Instructions

1. Heat the olive oil in a large pot. Add the onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until softened.
2. Add the crushed garlic, thyme, and rosemary. Cook for another minute.
3. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat and let the soup simmer for about 20 minutes.
4. Add the rinsed white beans and stale bread. Mix well and let the soup simmer for an additional 10-15 minutes until the bread is soft and the soup thickens.
5. Season with salt and black pepper. Serve the soup garnished with fresh basil.
Nutritional Information (per serving, estimated)
Calories: 300 kcal
Protein: 10 g
Carbohydrates: 45 g
Fat: 10 g
Fiber: 8 g

Reviews: 4.05 (5518 reviews) ★★★★★ share