Tuscan Harvest Ribollita
A deeply nourishing and rustic Tuscan soup re-engineered for modern wellness. This recipe achieves its rich, savory flavor not from salt, but from a slow-bloomed base of aromatics, layers of fresh herbs, and the natural goodness of beans and greens. Thickened with hearty whole-wheat sourdough, it’s a perfectly balanced, Mediterranean-compliant meal that comforts the soul.
Servings 8
Calories 222kcal
Equipment
- Large Dutch oven or heavy-bottomed pot
- Baking sheet
Ingredients
- 10 ounces whole-wheat sourdough preferably a day old, torn into 1-inch pieces
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 large yellow onion finely diced
- 1 large leek white and light green parts only, halved and thinly sliced
- 2 medium carrots finely diced
- 4 cloves garlic minced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon red pepper flakes optional
- ¼ cup dry white wine such as Pinot Grigio
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 5 cups low-sodium vegetable broth
- 1 19-ounce can cannellini beans, rinsed and drained
- 1 Parmesan rind approx. 2x3 inches
- 1 bay leaf
- 1 10-ounce bunch Lacinato kale, tough stems removed, leaves roughly chopped
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 2 tablespoons grated Parmesan cheese for serving
Instructions
- Prepare the Whole-Grain Foundation. If your bread is fresh, preheat oven to 175°C (350°F). Scatter torn whole-wheat sourdough on a baking sheet and bake 15–20 minutes until completely dry and crisp.
- Bloom the Aromatic Base. In a Dutch oven, heat 3 Tbsp extra-virgin olive oil over medium. Add onion, leek, and carrots; cook 12–15 minutes, stirring occasionally, until very soft and sweet.
- Infuse the Herbs and Spices. Add garlic, rosemary, thyme, and red pepper flakes; stir constantly 1 minute. Deglaze with white wine, scraping up browned bits; reduce by about half.
- Build the Savory Broth. Stir in undrained diced tomatoes, vegetable broth, cannellini beans, Parmesan rind, and bay leaf. Bring to a gentle boil, then reduce to a low simmer.
- Simmer and Meld. Cover and simmer 25 minutes to infuse and meld flavors.
- Wilt the Greens. Uncover; remove and discard Parmesan rind and bay leaf. Stir in kale; cook 5 minutes until tender and dark green.
- Thicken and Finish. Turn off heat. Stir in half of the toasted sourdough until it begins to break down and the soup lightly coats the back of a spoon. Season generously with freshly ground black pepper and stir in lemon juice.
- Serve and Garnish. Ladle into bowls. Top each serving with remaining toasted bread, about 3/4 teaspoon grated Parmesan cheese, and a final drizzle of high-quality extra-virgin olive oil.
Notes
- The Bread is Key: Using day-old, toasted whole-wheat sourdough is non-negotiable for the perfect texture. Its sturdiness holds up in the soup, providing body and fiber.
- Flavor Layering: The depth of this soup comes from patiently sweating the initial vegetables and using a Parmesan rind. If you don't have a rind, you can proceed without it, but the final dish will have slightly less umami depth.
- Storage: Ribollita is famously even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if it has become too thick.