Bowl of Tuscan Ribollita Soup with olive oil and grated cheese | May Simpkin Nutritionist

This hearty, nourishing Tuscan Ribollita Soup is a twist on the classic, packed with fibre-rich veggies and warming fennel seeds for a delicious depth of flavour. This hearty vegetable soup is perfect for a cosy, nutrient-packed meal!

Here’s how to make my Tuscan Ribollita Soup

Ingredients for Ribollita Soup

  • 4 tbsp extra virgin olive oil
  • 1 leek, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 broccoli stalk, peeled and diced
  • 2 carrots, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp fennel seeds
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 1 tin (400g) chopped tomatoes
  • 1 tin (400g) beans typically Cannellini but otherwise, drained & rinsed
  • 1ltr vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt to taste
  • Handful of chopped kale or cavolo nero
  • A drizzle of olive oil and grated cheese (optional) to serve

Instructions:
Heat the olive oil in a large pot over medium heat. Add the leek, celery, broccoli stalk and carrots. Sauté for about 5-7 minutes until softened.

Stir in the garlic and fennel seeds, as well as the red pepper, cooking for another minute until fragrant. Then add the smoked paprika and chilli flakes.

Now add the chopped tomatoes, cannellini beans, vegetable broth, oregano and thyme. Season with salt. Bring to a low simmer and cook for 20-30 minutes.

Finally, stir in the kale, letting the soup simmer for another 5 minutes until the greens are wilted.

Serve warm with a drizzle of olive oil and grated cheese

Enjoy this nourishing, fibre-rich Tuscan classic!

Can you make this Tuscan Ribollita soup ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavours deepen and meld together.

Storage Tips:
🥣 Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 5-7 days.
❄️ Freeze: Ribollita freezes well! Portion it into containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.

Want more soup inspiration? CLICK HERE for my simply and quick soup recipes