Tuscan Ribollita With Summer Vegetables

Serious Eats

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Tweaks for the littles

Puree the soup for babies and small toddlers who may not be able to handle crunchy vegetables.

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3 tablespoons (45ml) extra-virgin olive oil, plus more as needed

3 medium cloves garlic, thinly sliced

1 medium yellow onion, thinly sliced

1 large leek, white and light green parts only, diced

2 large carrots, peeled and diced

3 large celery stalks, diced

Kosher salt

2 to 3 sprigs fresh rosemary or thyme

1 tablespoon tomato paste


2 bay leaves

1 chunk Parmigiano-Reggiano rind, about 2 inches squared (optional)

2 medium zucchini, cut into bite-size pieces

2 medium summer squash, cut into bite-size pieces

8 ounces green beans, cut into 1-inch pieces

4 ounces spinach, roughly chopped

1 cup roughly chopped fresh basil leaves

Freshly ground black pepper

1/4 pound fresh or stale rustic crusty bread, cut into 1-inch cubes

Freshly grated Parmigiano-Reggiano, for serving (optional)

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