A delicious vegetarian soup recipe, straight from Italy. Learn how to make the famous Tuscan bean soup recipe ‘Ribollita.’ This is the authentic ‘zuppa toscana which literally means ‘re-boiled’ because it is even better the second day, twice boiled!
Enjoy this hearty tuscan bean soup recipe with quality croutons. Or, better yet, serve with one of our homemade bread recipes.
If you like Olive Garden’s ‘Zuppa Toscana’ you will LOVE this authentic Zuppa Toscana recipe.
In Italiano?
Check out our video recipe for Italian Focaccia:
Check out another amazing recipe starring savoy cabbage: Sauteed Cabbage and Onions:
TIP: Though normally made with beef broth, substitute vegetable or mushroom broth to make a completely vegetarian tuscan bean soup.
Buon Appetito!
INGREDIENTS for TUSCAN BEAN SOUP RECIPE
Leak – 1
Red onion – 1 large (300 grams)
Green Onions (optional) – 1-2
Russet Potato – 1 large
Carrots – 2 medium carrots
Celery – 3 ribs of celery
Flatleaf Italian Parsley – handful (35-40 grams)
(LEAFY GREENS: 470 GRAMS TOTAL)
Lacinato Kale – 1/4 pound (about 110 grams) (after stems removed)
Savoy Cabbage – 1/2 pound (about 250 grams)
Chard – 1/4 pound (about 100 grams) (after stems removed)
Broth – beef (or mushroom or vegetable) 4 1/4 cups (946 ml – 1 liter)
White Wine – 1 cup (250 ml) (ex: Pino Grigio)
Tomato Paste – 4 Tablespoons (about 65 grams)
Cannellini Beans – 1 can with liquid (about 439 grams)
Salt (fine) – to taste
Black pepper – to taste)
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