Italian ribollita soup recipe for six
Recipe shopping list — copy the items into Valedo.
This Tuscan vegetable and bread soup serves six. Stale bread thickens the leftovers-style stew into a satisfying bowl.
Ingredients
Olive oil
1/4 cup
Yellow onion
1
Carrots
2
Celery stalks
2
Garlic cloves
4
Lacinato kale
1 bunch
Green cabbage
1/2 head
Canned cannellini beans
2 cans
Crushed tomatoes
28 ounces
Vegetable broth
5 cups
Stale country bread
8 ounces
Fresh thyme
1 teaspoon
Parmesan cheese
1/2 cup
How to make it
- Sauté onion, carrots, celery, and garlic in olive oil until softened. 2. Add kale, cabbage, beans, tomatoes, broth, thyme, and salt. 3. Simmer until vegetables are tender, about 30 minutes. 4. Tear bread into the soup and cook until it breaks down and thickens the broth. 5. Rest for 10 minutes, then ladle into bowls. 6. Finish with Parmesan and olive oil.
Who this list is for
This ribollita soup recipe suits home cooks feeding six people who want a hearty, Tuscan-style meal. It’s practical for those who like to use pantry staples and leftover bread. If you’re looking to serve a vegetable-forward, filling soup that works for both family dinners and casual gatherings, this list is for you.
How to use this list
Start by checking your pantry and fridge for the basics: olive oil, yellow onion, carrots, celery, and garlic. Gather the lacinato kale and green cabbage next—these greens form the backbone of the soup. Pull out your cans of cannellini beans and crushed tomatoes. Measure out vegetable broth and locate stale country bread; the bread should be dry so it thickens the soup properly. Fresh thyme and parmesan cheese are for finishing. Cross off anything you already have before heading to the store.
Common mistakes
Don’t skip the stale bread or swap it for fresh—fresh bread will turn gummy instead of thickening the soup. Avoid overcooking the greens; add them last so they retain some texture. Some cooks forget to drain and rinse the cannellini beans, which can make the soup too salty. Parmesan is optional for vegans, but don’t leave out the thyme; it adds needed flavor.
What is on this list
This list includes olive oil, yellow onion, carrots, celery, garlic cloves, lacinato kale, green cabbage, canned cannellini beans, crushed tomatoes, vegetable broth, stale country bread, fresh thyme, and parmesan cheese. Go through each item and cross off what you already have at home—especially pantry items like olive oil and canned beans.
Before you go
Check your bread supply a day or two ahead; if you don’t have stale bread, leave some out to dry. Make sure your vegetable broth is not expired and that you have enough for five cups. Grate the parmesan in advance if you prefer. Wash and prep the vegetables before starting, and set aside the thyme and cheese for finishing the soup. This way, cooking goes quickly and smoothly.
FAQ
Who is "Italian ribollita soup recipe for six" for?
This ribollita soup recipe suits home cooks feeding six people who want a hearty, Tuscan-style meal. It’s practical for those who like to use pantry staples and leftover bread. If you’re looking to serve a vegetable-forward, filling soup that works for both family dinners and casual gatherings, this list is for you.
How should I use "Italian ribollita soup recipe for six"?
Start by checking your pantry and fridge for the basics: olive oil, yellow onion, carrots, celery, and garlic. Gather the lacinato kale and green cabbage next—these greens form the backbone of the soup. Pull out your cans of cannellini beans and crushed tomatoes. Measure out vegetable broth and locate stale country bread; the bread should be dry so it thick…
What should I skip or avoid with "Italian ribollita soup recipe for six"?
Don’t skip the stale bread or swap it for fresh—fresh bread will turn gummy instead of thickening the soup. Avoid overcooking the greens; add them last so they retain some texture. Some cooks forget to drain and rinse the cannellini beans, which can make the soup too salty. Parmesan is optional for vegans, but don’t leave out the thyme; it adds needed flavo…
What is on the "Italian ribollita soup recipe for six" list?
This list includes olive oil, yellow onion, carrots, celery, garlic cloves, lacinato kale, green cabbage, canned cannellini beans, crushed tomatoes, vegetable broth, stale country bread, fresh thyme, and parmesan cheese. Go through each item and cross off what you already have at home—especially pantry items like olive oil and canned beans.
What should I do before I go?
Check your bread supply a day or two ahead; if you don’t have stale bread, leave some out to dry. Make sure your vegetable broth is not expired and that you have enough for five cups. Grate the parmesan in advance if you prefer. Wash and prep the vegetables before starting, and set aside the thyme and cheese for finishing the soup. This way, cooking goes qu…
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