Tuscan Ribolitta with Garlic Parmesan Croutons
Warm, hearty, and packed with rustic Italian charm, this Tuscan Ribolitta with Garlic Parmesan Croutons is comfort food at its finest. This traditional vegetable and bread soup is brimming with wholesome ingredients like kale, savoy cabbage, and cannellini beans, all simmered in a fragrant vegetable broth infused with rosemary and a touch of red pepper heat. Crusty bread is stirred into the soup to create its signature thick, stew-like texture, making it an ultra-satisfying meal. The finishing touch? Oven-baked croutons tossed with garlic and Parmesan that add a delightful crunch and savory burst of flavor with every bite. Ready in under an hour and perfect for cozy dinners or feeding a crowd, this Ribolitta recipe is a delicious way to experience the heartwarming tastes of Tuscany.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 4 cups Kale, roughly chopped
- 2 cups Savoy cabbage, shredded
- 1.5 cups Cherry tomatoes, halved
- 2 cups Cannellini beans, drained and rinsed
- 6 cups Vegetable broth
- 4 cups Crusty bread, torn into pieces
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh rosemary, chopped
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 cup Parmesan cheese, grated
- 4 cups Baguette, cubed for croutons
- 0.5 teaspoon Garlic powder
- 0.25 cup Parmesan cheese for croutons
Instructions
Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
Add diced onion, carrots, and celery. Sauté for about 7 minutes, until softened.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add chopped kale, shredded savoy cabbage, and halved cherry tomatoes to the pot. Cook for 5 minutes, allowing the greens to wilt slightly.
Stir in the cannellini beans, vegetable broth, salt, black pepper, fresh rosemary, and crushed red pepper flakes.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes.
Add torn pieces of crusty bread to the soup and stir well. Allow it to simmer for another 10 minutes until the bread has absorbed the broth and thickened the soup.
Meanwhile, prepare the Garlic Parmesan Croutons. Preheat your oven to 375°F (190°C).
In a mixing bowl, toss the cubed baguette with 2 tablespoons of olive oil, garlic powder, and 0.25 cups of grated Parmesan cheese.
Spread the seasoned bread cubes on a baking sheet in a single layer and bake for 10–12 minutes until golden brown and crisp.
Once the soup has finished cooking, taste and adjust the seasoning if necessary.
Serve the ribollita hot, topped with Garlic Parmesan Croutons and a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
6195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 15460 mg | 672% | |
| Total Carbohydrate | 1004.2 g | 365% | |
| Dietary Fiber | 95.4 g | 341% | |
| Total Sugars | 84.1 g | ||
| Protein | 256.0 g | 512% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2991 mg | 230% | |
| Iron | 57.8 mg | 321% | |
| Potassium | 8763 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
