Ribollita (Tuscan Bean Soup)
Hearty Tuscan bread-and-bean soup, built on canned beans and crushed tomatoes, finished with crispy bread and a drizzle of good olive oil. Ready in 20 minutes, tastes like Sunday dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 2 cups day-old bread, torn into 1-inch chunks
- 3 tbsp fresh basil leaves, torn (or dried oregano)
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring, until softened, about 4 minutes.
- 2
Add minced garlic and stir for 30 seconds until fragrant. Pour in crushed tomatoes, beans, and vegetable broth.
- 3
Bring to a simmer and cook for 8 minutes, stirring occasionally. The soup should smell rich and herbal.
- 4
Stir in torn bread and basil. Simmer for 2 more minutes until the bread softens and thickens the soup.
- 5
Season with salt and pepper to taste. Divide into bowls and drizzle each with a generous glug of olive oil.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- ladle
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