Ribollita is a hearty Tuscan soup that’s made to resuscitate stale crusty bread. Toast slices (with garlic butter, olive oil and/or cheese, if you like) or leave untoasted, whole or torn into pieces on top of the soup like a crouton, or nestled into the bottom of the bowl with the soup ladled overtop.

sadasdasPhoto by Tracey Kusiewicz

Ribollita

Serves 4-6

  • Vegetable oil, for cooking
  • 1 onion, chopped
  • 1 carrot and/or celery stalk, chopped
  • 1 Italian sausage
  • Salt and pepper, to taste
  • 2 to 3 cups low-sodium chicken stock
  • 1 can diced, stewed or whole plum
    tomatoes (398 mL), with juice
  • 1 to 2 cups cooked or canned
    navy or white kidney (cannellini)
    beans, drained
  • Handful of spinach or kale, torn
  • Toasted crusty bread, for serving
  • Grated parmesan, for serving

Drizzle some oil into a medium pot or Dutch oven set over medium-high heat and cook onion, carrot and/or celery and sausage, squeezed out of its casing, until onions are soft and meat is no longer pink.

Add stock, tomatoes and beans and bring to a simmer; cook for about 10 minutes, until soup thickens slightly. Add in spinach or kale and stir for a minute or two, until it wilts and tenderizes.

Place a slice or a few torn pieces of toasted bread in each bowl, and ladle soup overtop. Serve topped with parmesan cheese.