Tuscan Ribollita With Summer Vegetables Recipe
- ⏱ 55 minutes
- Medium
- Serves 8
- 👥 2-cook recipe
A hearty Tuscan soup of softened summer vegetables, bread, herbs, and Parmigiano-Reggiano.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Tuscan Ribollita Wi...
0/0
COOK 1COOK 2
1Dice the leek
2Cut the vegetables
Thinly slice the yellow onion
Peel and dice the carrots
Cut the zucchini and summer squash into bite-size...
3Plate and serve
+ 13 more steps in the app
Tuscan Ribollita Wi...
0/0
COOK 2COOK 1
1Dice the leek
Thinly slice the garlic
Dice the white and light green parts of the leek
Dice the celery stalks
2Cut the vegetables
3Plate and serve
+ 13 more steps in the app
Ingredients
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves (thinly sliced)
- 1 yellow onion (thinly sliced)
- 1 leek (white and light green parts only, diced)
- 2 carrots (peeled and diced)
- 3 celery stalks (diced)
- 2 to 3 sprig fresh rosemary
- kosher salt, to taste
- 1 tbsp tomato paste
- 6 cups water
- 2 bay leaves
- 1 Parmigiano-Reggiano rind
- 2 zucchini (cut into bite-size pieces)
- 2 summer squash (cut into bite-size pieces)
- 8 oz green beans (cut into 1-inch pieces)
- 4 oz spinach (roughly chopped)
- 1 cup fresh basil leaves (roughly chopped)
- freshly ground black pepper, to taste
- 1/4 lb rustic crusty bread (cut into 1-inch cubes)
- freshly grated Parmigiano-Reggiano, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Dice the leek COOK 1
- Thinly slice the garlic
- Dice the white and light green parts of the leek
- Dice the celery stalks
2. Cut the vegetables COOK 2
- Thinly slice the yellow onion
- Peel and dice the carrots
- Cut the zucchini and summer squash into bite-size pieces, and cut the green beans into 1-inch pieces
- Roughly chop the spinach and fresh basil leaves
3. Soften the aromatics COOK 1
- In a large Dutch oven or soup pot, heat the extra-virgin olive oil over medium-low heat with the garlic
- Cook, stirring, until the garlic is fragrant and very lightly golden
- Add the yellow onion, leek, carrots, celery stalks, and fresh rosemary
- Season gently with kosher salt and cook, stirring, until the vegetables are fully softened but not browned, about 10 minutes, adding more extra-virgin olive oil as necessary if the pot looks dry
🤝 Cook 2 hands over the onion.
4. Cube the bread COOK 2
- Cut the rustic crusty bread into 1-inch cubes
5. Simmer the vegetables COOK 1
- In the large Dutch oven, add the tomato paste and stir until it is incorporated, about 30 seconds
- Add 6 cups of water, the bay leaves, Parmigiano-Reggiano rind, zucchini, summer squash, green beans, spinach, and fresh basil leaves
- Bring to a simmer and cook, stirring frequently, until the vegetables are fully tender, about 10 minutes
- Season to taste with kosher salt and freshly ground black pepper
🤝 Cook 2 hands over the tomato paste.
6. Soften the bread COOK 1
- In the large Dutch oven, add the rustic crusty bread, stir well, and simmer until the bread is very soft and breaking down, about 15 minutes
- Add water, 1/2 cup at a time, if the soup becomes too thick and dry
7. Plate and serve BOTH
- In the large Dutch oven, season again with kosher salt, freshly ground black pepper, and a generous shaving of Parmigiano-Reggiano if using
- Discard the bay leaves, fresh rosemary, and Parmigiano-Reggiano rind
- Drizzle with fresh extra-virgin olive oil and top with freshly ground black pepper and more freshly grated Parmigiano-Reggiano if using
- Serve at the desired consistency, either more wet and brothy like a thick, chunky soup or cooked down until thickened like a porridge
🤝 Cook 2 hands over the bread.
See it in action
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