Ribollita (Tuscan Bean Soup)
Hearty Tuscan bread-and-bean soup, built on canned beans and crushed tomatoes, finished with crispy bread and a drizzle of good olive oil. Ready in 20 minutes, tastes like Sunday dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring, until softened, about 4 minutes.
Step 2
Add minced garlic and stir for 30 seconds until fragrant. Pour in crushed tomatoes, beans, and vegetable broth.
Step 3
Bring to a simmer and cook for 8 minutes, stirring occasionally. The soup should smell rich and herbal.
Step 4
Stir in torn bread and basil. Simmer for 2 more minutes until the bread softens and thickens the soup.
Step 5
Season with salt and pepper to taste. Divide into bowls and drizzle each with a generous glug of olive oil.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
