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The Perfect Ribollita Soup

Ribollita is a traditional vegetarian Tuscan soup with veggies and beans and topped with healthy dose of toasted bread and parmesan cheese. It's the perfect soup for these colder months because it's a big bowl that feels like a warm hug.


  • 4 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 whole carrot diced
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • Kosher salt and freshly cracked pepper to taste
  • 15 ounces cannellini beans rinsed and drained
  • 15 ounces canned crushed tomatoes
  • 4 cups vegetable or chicken stock
  • 3 springs fresh thyme
  • ½ pound fresh kale roughly chopped
  • ½ pound fresh spinach roughly chopped
  • 4 cups whole grain bread torn into 1-2 inch pieces
  • 1 ½ cups freshly grated parmesan


  • In a large dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add onion, carrot, celery and season with salt and pepper. Cook until veggies are soft, about 8-10 minutes. Add the garlic and stir for 30 seconds until fragrant. Add the crushed tomatoes with their juices to the dutch oven along with the beans, stock and thyme. Bring to a boil, and reduce heat to a simmer. Cover the dutch oven cover and cook for 20 minutes.
  • Preheat the oven to 425 degrees and adjust the top rack so the dutch oven can fit into the oven.
  • Remove the thyme stems and stir in kale and spinach. Taste and adjust seasoning. Lay bread pieces on top of the soup in an even layer. Drizzle with the remaining 2 tablespoons of oil on top of the bread and heavily sprinkle with Parmesan.
  • Put the dutch oven in the preheated oven and bake until the bread and cheese are browned and crisp, 10 to 15 minutes. Remove and serve. Add more parmesan cheese and a squeeze of lemon if desired.


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