Ribollita (Tuscan Bread and Vegetable Soup)
Ribollita is a rustic Tuscan soup built on cannellini beans, kale and thick bread that soaks up a savory vegetable broth. The texture is thick and spoon-coating, somewhere between a soup and a stew. Make it on chilly evenings when you want something warming and deeply satisfying with pantry staples.
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 6
- Difficulty
- Easy
Instructions
-
1
Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic.
-
2
Season with salt and pepper and cook, stirring occasionally, until the vegetables soften.
-
3
Add the beans, tomatoes, water or broth, rosemary and thyme to the pot.
-
4
Bring to a boil, then lower the heat. Stir once or twice to break up the tomatoes and simmer 15–20 minutes until the flavors meld.
-
5
Remove the rosemary and thyme stems. Stir in the kale and season to taste.
-
6
Ladle into bowls and lay the toasted bread on top. Drizzle with olive oil and finish with Parmesan and sliced red onion. Serve.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Day-old bread works best—it absorbs broth without falling apart instantly.
- Mash some beans against the pot wall for a creamier body.
- Let the soup rest 10 minutes before serving so the bread fully hydrates.
- Taste before salting; canned beans and Parmesan add salt.
- Reheated leftovers taste even better the next day.
Serving suggestions
- With extra-virgin olive oil drizzled at the table
- Alongside a simple green salad
- With a glass of Chianti
- Topped with a poached egg for a heartier meal
Substitutions
- Instead of cannellini beans: great northern or navy beans
- Instead of kale: Swiss chard or savoy cabbage
- Instead of whole-grain bread: any sturdy sourdough or country loaf
- Instead of fresh rosemary and thyme: ½ teaspoon each dried
- Instead of Parmesan: Pecorino Romano
Frequently asked questions
What does ribollita mean?
It means 'reboiled' in Italian—the classic version is reheated the next day with more bread layered in.
Can I make ribollita vegetarian?
Yes. Use vegetable broth instead of water and skip any meat-based additions; the recipe is naturally meat-free.
Can I use dried beans?
Yes. Cook about 1 cup dried cannellini beans until tender, or use the cooking liquid as part of the broth.
How long does it keep?
Up to 4 days refrigerated. The bread will keep absorbing liquid, so add a splash of broth when reheating.
Can I freeze it?
Freeze the soup base before adding bread and Parmesan; add fresh bread when reheating.
Reviews and questions
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