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Tuscan Bread Soup

A Tuscan tradition, Ribollita is a bread soup, a Florentine classic that's packed with greens, meaty beans, plenty of healthy fresh Olive Oil, and Parmesan, including the rind to infuse a rich, savory depth to the taste.

Tuscan Bread Soup

Tuscan Bread Soup


  • 1 large onion, peeled, finely diced
  • 3 medium carrots, peeled, finely diced
  • 2 celery stalks, finely diced
  • 8 garlic cloves, peeled and diced
  • 2 cups stock (chicken or veggie)
  • 2 bunches kale, stems removed, rough chop leaves
  • 1 cup Redstone EVOO or Redstone Tuscan Herb Olive Oil
  • 2 tbsp Redstone Rosemary Olive Oil
  • 1 cup Parmesan, grated, reserve rind for cooking
  • 1 can whole tomatoes, strained with juice set aside; or 6 fresh ripe plum tomatoes, quartered
  • 1 large can of cannellini beans, rinsed and drained
  • 1/2 loaf sourdough bread cut into rough 1 to 3-inch pieces
  • 2 tsp Kosher salt
  • 1 tsp fresh ground black pepper
  • Redstone Black Peppercorn Olive Oil
  • garnish with a sprig of fresh dill or a basil leaf


  1. On medium heat, heat EVOO olive oil in a large Dutch oven or stock pot until shimmering. Add onion, carrots, celery, and garlic.
  2. Cook uncovered, stirring frequently, until soft and lightly browned. If using fresh tomatoes, add them now. If using canned, strain tomatoes from juice, then crush them by hand. Then add to the pan, stirring constantly.
  3. Add tomatoes and Parmesan rind and cook for 8 to 10 minutes.
  4. Add beans, tomato juice, and stock. Bring to a simmer and cook for 5 minutes. 
  5. Add kale in two batches stirring until wilted.
  6. Add bread pieces, gently stir to combine, then cook for about 7 minutes.
  7. Add Rosemary Olive Oil, stir, then salt to taste. Remove from heat.
  8. Serve in bowls, then drizzle with more Black Peppercorn Olive Oil and grated Parmesan.  Serves 6.

1 comment

  • Do you give classes? I would love to learn how to use olive oil more.

    Karla Fetherston

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