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Tuscan Ribollita Soup

Tuscan Ribollita Soup with Cheesy Garlic Bread

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Recipe Details


After a spoonful of this hearty Italian vegetable stew, you’ll feel like you’re sitting by the fire in a farmhouse in Tuscany, the picturesque region from which it hails. The soup, which combines tender white beans, kale, and tomatoes, would be delicious on its own, but get this: It’s filled to the brim with crusty Parmesan garlic bread and baked to brothy, gooey perfection. Now, for a warming glass of Italian red wine...


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

Ingredients & Equipment

What we send

  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • 15-ounce can white beans
    15-ounce can white beans
  • carrots
    8 ounces
  • dinosaur kale
    6 ounces
    dinosaur kale
  • ciabatta bun
    ciabatta bun
  • 14.5-ounce can diced tomatoes
    1 can
    14.5-ounce can diced tomatoes
  • vegetable stock
    8 ounces
    vegetable stock
  • bay leaf
    bay leaf
  • shredded mozzarella cheese
    1/3 cup
    shredded mozzarella cheese
  • ground fennel seed
    1/4 teaspoon
    ground fennel seed
  • dried oregano
    1/4 teaspoon
    dried oregano
  • dried rosemary
    1/4 teaspoon
    dried rosemary
  • dried thyme
    1/2 teaspoon
    dried thyme
  • dried basil
    1/4 teaspoon
    dried basil

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 8" medium oven-proof pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Peel onion and cut into small dice. Mince 1 clove garlic and halve remaining clove lengthwise, keeping separate. Drain and rinse beans. Rinse carrots and quarter lengthwise, then cut crosswise into ¼-inch pieces. Rinse kale, trim and discard stems, then thinly slice leaves crosswise. Halve ciabatta bun to open. 

  2. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium ovenproof pot over medium-high heat. When oil is shimmering, add onion and carrots and sauté, stirring occasionally, until softening, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired. 

  3. Wilt Kale

    Wilt Kale

    Add spice mix and minced garlic and cook until fragrant, about 1 minute. Add kale and cook until wilted, about 2 minutes more. 

  4. Simmer Soup

    Simmer Soup

    Add tomatoes and their juices, vegetable stock, bay leaf, beans, and ¾ cup water to pot and stir to combine. Season with ½ teaspoon salt and pepper as desired. Bring to a boil over high heat, then reduce heat to medium low and simmer until flavors have melded, about 10 minutes. Remove and discard bay leaf (but no worries if you can't find it!). Remove pot from heat. 

  5. Toast Bread and Finish Soup

    Toast Bread and Finish Soup

    Rub cut sides of ciabatta halves with halved garlic clove, drizzle over ½ tablespoon olive oil, and season with ⅛ teaspoon salt. Arrange ciabatta cut-side up on top of soup, and sprinkle over mozzarella. Transfer soup to oven, uncovered, and bake until bread is crusty and cheese is golden, about 5 minutes.

  6. Plate Ribollita Soup

    Plate Ribollita Soup

    Taste soup and season with salt and pepper as desired. Divide Tuscan ribollita soup and cheesy garlic bread between bowls, grab a spoon, and dig in!

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