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Hearty Tuscan Ribollita Soup

This soup really hits the spot on a cold winter’s night. Depending on where you eat it in Italy, the soup is either thickened with bread or simply poured over bread for a hearty bowlful.



  • 1 tablespoon (15 mL) canola oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 carrot, chopped
  • 1 celery stalk, thinly sliced
  • 1 teaspoon (5 mL) dried thyme leaves
  • 1/4 teaspoon (1 mL) hot pepper flakes
  • 1 yellow-fleshed potato, peeled and diced
  • 4 cups (1 L) ready-to-use vegetable or chicken broth
  • 1 can (28 oz/796 mL) diced tomatoes
  • 6 cups (1.5 L) shredded Swiss chard
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 1/4 teaspoon (1 mL) each salt and black pepper
  • 6 slices toasted Italian bread
  • 1/4 cup (60 mL) grated Parmesan cheese


  1. Heat oil over medium heat in a large pot and cook onion, garlic, carrot, celery, thyme and hot pepper flakes for about five minutes or until softened. Add potato and stir to combine. Add broth and tomatoes and bring to a boil. Reduce heat and simmer for 15 minutes.
  2. Add Swiss chard, kidney beans, salt and pepper and cook, stirring occasionally, for about 10 minutes or until chard is tender.
  3. Place bread in the bottom of six soup bowls. Ladle soup over top of bread and sprinkle with cheese. Enjoy! 

Greens Options: You can substitute savoy cabbage, rapini or spinach for the Swiss chard.

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