Ribollita with Crostini
Make Tuscan ribollita with crisp crostini. Quick tips on swaps, storage, reheating, freezing, and how to get the best flavor.
Chilly temps call for a cozy dish. Ribollita is a Tuscan bread soup made with robust flavors and hearty vegetables. Old World Italian with notes of fennel, garlic, oregano, and a gentle “poke” of heat brings out the best of vegetables and crostini.
Yield: 1-6 Servings
- Brown the vegetables and sear tomato paste and spices to deepen flavor before adding stock.
- Add kale and beans late, then simmer 30–40 minutes; crostini are toasted thick bread brushed with olive oil and seasoning.
- Ribollita stores and freezes well without crostini; flavors improve after resting, and reheat gently with extra stock if needed.
Spices
Featured in this Recipe
Preparation Instructions:
Heat a large soup pot or Dutch oven, lightly coated with olive oil, over medium high heat. Sauté onion, leek, celery, carrots, mushrooms, and squash, in batches until lightly browned. Add all vegetables back to the pan. Add garlic and continue cooking until garlic has softened (about 3 minutes).
Add tomatoes and Old World Italian blend, stir to coat vegetables with tomato paste and spices. Continue cooking for a few minutes to sear tomato paste and spices.
Add stock, tomato puree, beans, fresh herbs, and kale. Reduce heat and simmer soup for 30-40 minutes or until vegetables have cooked through. Season to taste with salt and pepper.
Make the crostini.
Pre-heat oven to 350F. Line a baking sheet with parchment paper.
Drizzle each slice of bread with extra virgin olive oil. Generously sprinkle bread slices with Old World Italian blend.
Toast bread on lined baking sheet in pre-heated oven for about 15 minutes or until lightly browned and crispy.
Serve crostini in bowls with hot soup.
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Frequently Asked Questions
What is ribollita?
Ribollita is a hearty Tuscan bread and vegetable soup. It combines sautéed vegetables, tomatoes, beans, herbs, and kale. Traditionally it is reboiled, which concentrates flavors and uses day old bread or crostini to add texture.
Can I use other greens instead of Tuscan kale?
Yes. Swiss chard, collard greens, or even spinach work. Tough greens like collards need longer simmering. Delicate greens like spinach should be stirred in at the end to avoid overcooking.
Is this recipe vegan and how do I keep it vegan?
Yes. Use vegetable stock or water and confirm your bread has no dairy. Skip any cheese or animal products. The recipe as written is plant based and relies on olive oil and seasoning for richness.
How do I make the crostini crispy and flavorful?
Use thick country or sourdough slices. Drizzle both sides with extra virgin olive oil and sprinkle the Italian fennel seasoning. Toast at 350 F for about 12 to 15 minutes until golden, flipping once. For extra crunch, broil briefly but watch closely.
Can I make ribollita ahead and how should I store it?
Yes. Ribollita often tastes better the next day. Cool, then refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stove and add a splash of stock or water if it thickens too much.
Can I freeze ribollita?
Yes. Freeze cooled soup, but leave crostini out. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Kale may be softer after freezing, but the flavor stays great.
What can I use instead of passata or cannellini beans?
For passata, use tomato puree, crushed tomatoes, or blend diced tomatoes until smooth. For cannellini, great northern or navy beans are good swaps. Mash some beans into the soup to thicken it if you like a heartier texture.
Can I add meat or other vegetables?
Yes. Add cooked sausage, pancetta, or leftover roasted chicken for protein. Other vegetables like potatoes, zucchini, or bell peppers can be added; adjust cooking time so everything is tender.
What is ribollita?
Ribollita is a hearty Tuscan bread and vegetable soup. It combines sautéed vegetables, tomatoes, beans, herbs, and kale. Traditionally it is reboiled, which concentrates flavors and uses day old bread or crostini to add texture.
Can I use other greens instead of Tuscan kale?
Yes. Swiss chard, collard greens, or even spinach work. Tough greens like collards need longer simmering. Delicate greens like spinach should be stirred in at the end to avoid overcooking.
Is this recipe vegan and how do I keep it vegan?
Yes. Use vegetable stock or water and confirm your bread has no dairy. Skip any cheese or animal products. The recipe as written is plant based and relies on olive oil and seasoning for richness.
How do I make the crostini crispy and flavorful?
Use thick country or sourdough slices. Drizzle both sides with extra virgin olive oil and sprinkle the Italian fennel seasoning. Toast at 350 F for about 12 to 15 minutes until golden, flipping once. For extra crunch, broil briefly but watch closely.
Can I make ribollita ahead and how should I store it?
Yes. Ribollita often tastes better the next day. Cool, then refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stove and add a splash of stock or water if it thickens too much.
Can I freeze ribollita?
Yes. Freeze cooled soup, but leave crostini out. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Kale may be softer after freezing, but the flavor stays great.
What can I use instead of passata or cannellini beans?
For passata, use tomato puree, crushed tomatoes, or blend diced tomatoes until smooth. For cannellini, great northern or navy beans are good swaps. Mash some beans into the soup to thicken it if you like a heartier texture.
Can I add meat or other vegetables?
Yes. Add cooked sausage, pancetta, or leftover roasted chicken for protein. Other vegetables like potatoes, zucchini, or bell peppers can be added; adjust cooking time so everything is tender.
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