Ribollita | How to Make Tuscan Bread Soup | Food Wishes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

Smash some garlic with a little bit of salt in a mortar or bowl.

Add olive oil to the smashed garlic and stir for about 30 seconds to make garlic oil.

Tear an entire loaf of Italian chabatada bread into large, jagged chunks.

Spread the torn bread on a parchment-lined sheet pan and drizzle garlic oil over it.

Toss the bread with your hands to coat with garlic oil.

Toast the bread in the oven at 300°F for about 30 minutes until dried out and starting to toast.

In a mixing bowl, drain one can of cannellini beans and mash them with a potato masher until fairly smooth.

Add one can of whole peeled San Marzano tomatoes to the mashed beans and smash them together until desired smoothness is achieved.

In a soup pot, drizzle olive oil and add chopped celery, carrots, onion, and a pinch of salt; sauté for about 3-4 minutes until onions are translucent.

Add finely minced garlic, dry oregano, dried thyme, dried rosemary, and one bay leaf; sauté for about 1 minute.

Add chicken broth (or vegetable broth) and a splash of water to rinse the tomato can; stir and bring to a simmer.

Reduce heat to medium-low and cook for about 10 minutes until veggies are soft.

Raise heat to high and add chopped kale; cook for about 5 minutes, stirring occasionally until kale is tender.

Add finely chopped Italian parsley, the second can of whole cannellini beans, freshly ground black pepper, and a few shakes of cayenne; stir to combine.

Add the smashed tomato-bean mixture and another splash of water or broth to rinse the bowl; stir.

Add half of the toasted garlic bread chunks and stir everything together; add more salt to taste.

Simmer for about 15 minutes until the bread collapses into the soup and greens are tender.

Check for tenderness of greens and seasoning; adjust if necessary.

Stir in 3 tablespoons of white wine vinegar for acidity.

Turn off the heat and add half of the remaining toasted bread chunks, poking them into the soup.

Finish with grated parmesan cheese, more Italian parsley, red chili flakes, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens