Dinner, Healthy (ish), Holiday, Soups, Vegetarian

Tuscan Ribollita is a delicious tomato based soup full of beans and vegetables. It’s thickened with bread and topped with a small mountain of parmesan cheese.

Kale Ribollita

And just like that, we’re back.

Back to reality, back to alarm clocks and emails and to-do lists and hashtag goals. Can we just all go back to bed? The goals thing is giving me a headache.

This break was maybe my favorite. I slept a lot, thought a lot, wrote down dreams and hopes, hung out with Amelia and Josh and my mama and friends.

And though the vacation flew by and I wish I could do it again, I’m super excited about 2016. I love fresh starts. I love clean and bright things and this new year feels hopeful. I’m kicking this whole “let’s eat healthy” phase we’re all going through with a healthy-ish recipe.

Kale Ribollita

What is Ribollita Soup?

Tuscan Ribolitta is a soup often thickened with bread. Some people put bacon or sausage or meat in it, but I prefer a veggie version. I like lucinato kale and sweet carrots. I like this with more broth than what’s typical because I love slurping soup. And I love the lemon juice. I think it’s essential, though totally untraditional. And I love, love a lot of crushed red pepper. The soup is flavorful and deep yet very light.

My favorite part of this soup is the bread. Duh. I put a ton of parmesan on it and stuck it under the broiler. I put each slice in the empty soup bowl and then ladled the warm soup on top. And then added MORE cheese.

It was dreamy and tasted just sorta healthy but all the way delicious.

Kale Ribollita

Kale Ribollita How to Make Ribollita:

  1. Cook the veggies. Heat up the olive oil and sauté the shallot, celery, and carrots. When they’ve softened, add the garlic.
  2. Add the aromatics. Once the vegetables have cooked slightly, add the red pepper, rosemary, salt, and thyme.
  3. Add the rest of the soup ingredients. Add the kale, beans, tomatoes, and stock. Cook to marry all the flavors.
  4. Toast the bread. Add cheese to a sliced baguette and broil until the cheese is melted and crispy.
  5. Add acidity! This is important for any soup, really. I use lemon juice here, however you could use a splash of red wine vinegar.
  6. Serve! Place a big slice of bread in each bowl and top with the soup, followed with a tiny mountain of parmesan cheese.

Kale Ribollita Tips and Tricks:

  • Feel free to use any sort of rustic bread here, I used a baguette but you could use a nice sourdough loaf or ciabatta.
  • This works well with day old bread that’s not super fresh. It’s going to end up soaking up all the soup broth so something that’s a little dried out is okay.

Kale Ribollita

Ribollita Recipe

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 6
Calories: 69kcal
Tuscan Ribollita is a delicious tomato based soup full of beans and vegetables. It's thickened with bread and topped with a small mountain of parmesan cheese.


  • 3 tablespoons olive oil,, plus more for topping
  • 2 shallots,, peeled and roughly chopped
  • 2 ribs of celery, diced
  • 3 small carrots,, peeled, ends trimmed and sliced into rounds
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper, (if you don’t like heat, decrease to 1/2 teaspoon)
  • 1/2 teaspoon salt
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 (15-ounce) can of San Marzano whole or diced tomatoes
  • 2 (15-ounce) cans of cannellini beans or great white northern bean
  • 3 1/2 cups low-sodium chicken stock or vegetable stock
  • 1 bunch of lucinato kale, sliced
  • Juice from 1/2 lemon
  • 1 baguette, cut into slices
  • 3 ounces finely grated Parmesan-Reggiano


  • In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the shallots, celery and carrots. Cook for 5 to 7 minutes, until softened. Mix in the garlic, along with the crushed red pepper, salt and rosemary and thyme; cook until fragrant, about 1 to 2 minutes.
  • Pour in the can of tomatoes, beans and stock. Mix in the kale and bring the soup to a gentle simmer. Reduce the heat to low, cover the pot and cook for 10 to 15 minutes, until the soup’s flavors merry.
  • Meanwhile, slice up the baguette, place in a pan and top bread with a liberal handful of Parmesan cheese. Transfer to under the broiler until melted, about 1 to 2 minutes. Divide the slices of bread amongst soup bowls.
  • Lastly, stir in the lemon juice and salt to taste (I ended up adding an additional 1/2 teaspoon of salt). And then ladle the soup into each bowl, on top of the bread. Top with more Parmesan. This soup is great heating up. Soup will last up to 3 to 4 days in the fridge.


Tips and Tricks:
  • Feel free to use any sort of rustic bread here, I used a baguette but you could use a nice sourdough loaf or ciabatta.
  • This works well with day old bread that's not super fresh. It's going to end up soaking up all the soup broth so something that's a little dried out is okay.
Le Creuset 5 quart Dutch Oven | Cutting Boards (non-wood) | Chef's Knife | Oxo measuring spoons
KeywordRibollita, Soup
Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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Looking for soup recipes? Here are some of my favorites:

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Recipe Rating

  • Reply Brittany January 31, 2016 at 3:14 pm

    This is so comforting and delicious! Made it and I enjoy that it’s nutritious yet feels a bit indulgent even without the meat. Just wondering-are we supposed to drain and rinse the beans? That’s what I did but wasn’t sure if I’m missing out on liquid/flavor? Also wondering if we leave the herbs whole and fish them out or strip…and maybe chop? This soup was fantastic so the recipe was forgiving. Thanks!

  • Reply Maggie January 12, 2016 at 7:57 pm

    I recently took a cooking class at Sur la Table and we made a Ribollita! But thanks for posting this veggie version, perfect for meatless Mondays and when my vegetarian bestie comes to town!

    • Reply Adrianna Adarme January 13, 2016 at 11:49 am

      The meat-y version looks SO good but right now I’m trying to kinda chill on heavy meat. My boyfriend thinks it’s a travesty that I made it veggie haha.

  • Reply Rahul @ samosastreet January 12, 2016 at 11:20 am

    This stew looks incredible. Adding to my lists!

  • Reply Roshni January 12, 2016 at 10:12 am

    Made this last night – super easy and very flavorful!! Also, very healthy if you leave out the cheesy bread – new years resolutions and all. Assuming this will get added back in by me come March 🙂 Thanks for another great recipe!

  • Reply Gwen January 9, 2016 at 3:10 pm

    This looks like the ultimate in comfort food, especially on a cold, rainy day.

  • Reply Kate January 7, 2016 at 11:00 am

    I love this kind of stuff. I have a weird affinity for soggy bread so this looks absolutely delish! Happy New Year!

  • Reply Valeria January 7, 2016 at 10:16 am

    Yummy!! 🙂 Made this soup the day you uploaded it to the blog, I was looking for dinner ideas and you made it so easy! This is so good! I love, love, love the bread in the bottom of the bowl with lots of cheese! 🙂 I might be adding the cheesy bread to more soups from now on! 🙂 Thank you again for saving the day!! 🙂

  • Reply abby January 5, 2016 at 9:19 am

    I just made this! It was perfect for this cold, blustery day. I only had butter beans on hand but they worked beautifully. The fresh herbs really taste amazing and the shallots lend a wonderful flavor. I am excited to have such a wonderful meal to enjoy during my next 3 12 hours shift! Thank you, Adrianna!

    • Reply Adrianna Adarme January 5, 2016 at 9:34 am

      YAY! This makes me so happy. I bet butter beans would be fantastic. Good luck with all those shifts–ooof! xo

  • Reply Nicole @ Young, Broke and Hungry January 5, 2016 at 8:49 am

    This soup looks amazing! Good luck on the cleanse. I have never done one before, but they have always intrigued me.

    • Reply Adrianna Adarme January 5, 2016 at 9:33 am

      I’ve done one a long time ago and it’s definitely not fun but I felt SO much better after.

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