No Comments
This post may contain affiliate links. Please read our disclosure policy.
Ribollita Soup is a vegetable soup that’s filled with so much flavor. If you’re looking for healthy recipes to add to your recipe book, this is a delicious option. This thicker soup fits all the criteria for being a top comfort food you can enjoy any time of the year.
My Slow Cooker Stuffed Pepper Soup and Tuscan White Bean Soup {with chicken} are other great options when you’re looking for comfort in a bowl.
Table of Contents
What is Ribollita
Ribollita is a classic Tuscan soup that is known for its thickness and heartiness. It’s packed with vegetables, beans, and a variety of seasonings. It’s the perfect option when you’re looking for a meatless dinner that everyone will enjoy. Ribollita usually has torn Tuscan bread in it to thicken it, instead for my recipe you serve the bread on the side, just as good!
I also love the dump-and-go ease of making this ribollita recipe. There’s little to no prep and the cooking time is nice and long which means an extra flavorful soup and a chance to get things done during the day while dinner is being prepared in the crock pot.
Just a little history behind ribollita soup, it’s translated in Italian as “reboiled” because traditionally, this soup would be made from leftover beans and vegetable soup.
Recipe Ingredients
- Beans: Canned cannellini beans (also known as white beans) help add texture and heartiness to the yummy soup.
- Vegetable Broth: This is added for both flavor and as a soup base.
- Kale: This will be added toward the end of the cooking time.
- Vegetables: Whole canned tomatoes (use Cento or San Marzano), finely chopped leek, diced celery, and chopped carrots are all healthy options that blend very well together in a soup.
- Seasonings: Kosher salt, a bay leaf, basil (not ground basil), garlic, and olive oil (extra virgin olive oil works, too) are seasonings that come together to create a Tuscan flavor.
- Parmesan Rind: Contrary to popular belief, this will infuse into the entire soup and add its distinctively rich flavor.
- Whole Grain Bread: Similar to Tuscan bread, this is a great option for dipping or adding to the soup just before eating.
Step-by-Step Directions
Step One – Crush the tomatoes with your hands and add to the slow cooker with all the juices. Add the remaining soup ingredients to the slow cooker (except the kale). Stir.
Step Two – Add the remaining soup ingredients to the slow cooker (except the kale) and stir.
Step Three – Cover and cook on LOW for 8 hours. Then, remove the parmesan rind and bay leaf, and stir in the chopped kale.
Step Four – Continue cooking for 10 minutes. Serve and enjoy!
How to serve
- One of the most classic ways to serve this soup is in a bowl along with pieces of multigrain bread. You can add the bread directly into the soup or use it for dipping and snacking on the side.
- As for toppings, you can’t go wrong by adding shaved parmesan cheese, a dash of crushed red pepper, and a pinch of fresh thyme.
- If you want to add a bit more to this soup, you can go for diced tomatoes and chopped onions. A handful of fresh spinach would pair perfectly as well.
Recipe FAQS and Variations
Shockingly, no. Canned beans seem to be undercooked, and you want super soft beans in a soup.
Chicken broth or chicken stock would make a great substitution.
Honestly, you could use stale bread, day old bread, crusty bread, or Tuscan bread.
Pour any remaining soup into an airtight container and keep in the fridge for up to one week. Reheat on the stovetop over medium heat until warmed throughout.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker Ribollita Soup
Ingredients
Soup ingredients:
- 28 oz. can whole tomatoes, use cento or san marzano
- 30 oz. Cannellini beans, drained (two 15-oz. cans)
- 1 leek , choppped
- 2-3 carrots , sliced
- 2-3 celery ribs, sliced
- 2 garlic cloves, minced
- 2 tsp. sea salt
- 3 cups vegetable stock
- 2 tsp. dried leaf basil, (not ground basil)
- 2 Tbsp. olive oil
- 1 bay leaf
- 1 parmesan rind
Wait to add:
- 3 cups chopped kale
For serving:
- shredded parmesan cheese for serving
- whole grain french bread for serving
Instructions
- Crush the tomatoes with your hands and add to the slow cooker with all the juices. Add the remaining soup ingredients to the slow cooker (except the kale). Stir.
- Cook on low for 8 hours.
- Remove the parmesan rind and bay leaf, and stir in the chopped kale. Continue cooking for 10 minutes.
- Serve topped with parmesan cheese and with whole grain bread.
Sarah’s Notes
- This soup is best served with a hearty bread, don’t forget to pick up some!
- Leftovers freeze very well; pour any remaining soup into an airtight container and keep in the fridge for up to one week. Reheat on the stovetop over medium heat until warmed throughout.
- To make this soup vegan, simply skip the parmesan cheese.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
