How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tuscan Soup (Ribollita Con Verdure) Rachael Ray?

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil (plus some for drizzling), 4 slices pancetta (or bacon), 2 sprigs fresh rosemary (fine chopped), 4 garlic cloves, chopped, and more.

Is Tuscan Soup (Ribollita Con Verdure) Rachael Ray suitable as soups & stews?

Yes, Tuscan Soup (Ribollita Con Verdure) Rachael Ray falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Tuscan Soup (Ribollita Con Verdure) Rachael Ray?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Soup (Ribollita Con Verdure) Rachael Ray

Name: Tuscan Soup (Ribollita Con Verdure) Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil (plus some for drizzling); 4 slices pancetta (or bacon); 2 sprigs fresh rosemary (fine chopped); 4 garlic cloves, chopped; 1 medium onion, finely chopped; 2 medium carrots, diced; 1 medium zucchini, cut into thin slices; salt and pepper; 1/2 cup dry red wine; 1 (15 ounce) can crushed tomatoes; 6 cups beef broth; 1/2 lb stale bread, torn into pieces; 2 (15 ounce) cans small white beans (smaller than canellini beans); 4 cups chopped kale; 1/2 cup grated parmigiano-reggiano cheese

Warm up with this hearty Tuscan Soup (Ribollita Con Verdure) Rachael Ray recipe. Made with olive oil, pancetta, rosemary and garlic. Easy step-by-step i…

This Tuscan Soup (Ribollita Con Verdure) Rachael Ray relies on simple, everyday ingredients such as pancetta (or bacon), garlic cloves, chopped, medium onion, finely chopped and medium carrots, diced. It comes together quickly and makes 4 servings, at about 465 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Tuscan Soup (Ribollita Con Verdure) Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions