Tuscan Ribollita Soup with Swiss Chard & Butter Beans

a hearty, tomato-based Tuscan ribollita soup with toasted bread, Swiss chard, and butter beans

serves: 6




  1. Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the onion, carrots, celery, and parsnips. Let sauté for about 6 minutes until tender and slightly caramelized. Season with salt and freshly cracked black pepper. Stir in the garlic and let cook for another minute or so.
  2. Stir in the tomato paste and mix until incorporated. Let cook and caramelized for about 3 minutes. Deglaze the pan with the red wine, scraping the bottom of the pan to release all the flavorful bits. Bring the wine to a simmer. Add in the whole, peeled tomatoes, crushing the tomatoes as you add them. Stir in the parmesan rind, red pepper flakes, and water. Bring the mixture to a boil, and then reduce the heat to low. Simmer the soup for about 40 minutes, stirring occasionally.
  3. Stir in the Swiss chard and butter beans. Cook for another 5 minutes. Meanwhile, heat a large sauté pan over medium-high heat. Coat the bottom of the pan with olive oil. Add the cubed bread and toast until golden and crispy. Season with a pinch of salt. When you’re ready to serve, stir in the bread into the soup at the very end. Taste the soup and season with salt as needed.
  4. Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, and a good amount of freshly grated parmesan cheese.