The coziest soup we all need for the winter season: tuscan ribollita soup with greens & butter beans. It’s hearty & satisfying, with bold tomato and nutty parmesan flavors running throughout. Sit down to a hot bowl for lunch or maybe add on a big salad to turn it into the perfect soup + salad dinner.
tuscan ribollita soup – the details
This tuscan ribollita soup has got to be one of my favorite soups to date. Alright, maybe it’s a tie between this and my French onion soup. But, nevertheless, it’s everything you want in one bowl…rich tomato broth, lots of vegetables and greens, butter beans for protein, and salty, irresistible cheese. And did I mention this soup has toasted bread in it?
Classic ribollita soup originated from Tuscany and is extra hearty due to a mound of bread that gets stirred into the soup before serving. To add some extra flavor and help keep the bread intact, I like to toast the bread in olive oil first while the soup is cooking. A fresh loaf of crusty, whole grain bread works great for this soup, but you could use italian bread or sourdough, too.
The rest of the ingredients are pretty classic and comforting. They all come together in a tomato-based broth that’s thickened slightly by the vegetables and beans…creating somewhat of a stew consistency. My special touch? Some red wine for extra rich flavor.
It’s basically the perfect cozy, healthy meal for any winter night. I hope you absolutely love it. Definitely make sure to add lots of freshly grated parmesan over top at the very end!Print
Tuscan Ribollita Soup with Greens & Butter Beans
a hearty, tomato-based tuscan ribollita soup with toasted bread, greens, butter beans, and parmesan
- ¼ olive oil, plus more as needed
- 1 medium onion, diced
- 4 medium carrots, peeled + diced
- 4 celery stalks, diced
- 4 garlic cloves, finely chopped
- kosher salt
- freshly cracked black pepper
- 2 tbsp tomato paste
- ¼ tsp red pepper flakes
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 qt chicken stock
- 1 parmesan rind
- ½ lb fresh, crusty whole grain bread, torn into ½” pieces
- 1 large bunch swiss chard, stemmed + roughly chopped
- 1 (15 oz) can butter beans, rinsed + drained
- garnishes: red pepper flakes, chopped parsley, freshly grated parmesan cheese
- Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion, carrots, and celery. Let sauté for 8-10 minutes until tender and slightly caramelized. Season with salt and black pepper. Stir in the garlic and let cook for another minute or so.
- Stir in the tomato paste and red pepper flakes. Let cook and caramelize for about 2 minutes. Pour in the red wine. Simmer for another 2 minutes. Add the tomatoes, chicken stock, and parmesan rind.
- Bring the soup to a boil, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.
- Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread and toast until golden and crispy, stirring continuously. Season with a pinch of salt.
- Stir the swiss chard and butter beans into the soup and heat through. When you’re ready to serve, stir in the bread. Taste the soup and season with salt and black pepper to taste.
- Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, a good amount of freshly grated parmesan cheese, and parsley over top.