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–+ servings
Ribollita 1

Authentic Tuscan Ribollita

This centuries-old Tuscan bread soup transforms humble pantry ingredients into a nutritionally complete one-pot meal. Ribollita, meaning "reboiled" in Italian, combines vegetables, beans, and bread into a hearty, soul-satisfying dish that tastes even better the next day.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine Italian, Tuscan
Servings 6 servings
Calories 320 kcal

Equipment

  • Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Measuring Cups and Spoons

Ingredients
  

Base Ingredients

  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 1 large onion finely diced (about 2 cups)
  • 2 medium carrots diced (about 1 cup)
  • 3 celery stalks diced (about 1 cup)
  • 4 garlic cloves minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp red pepper flakes optional
  • 1 bay leaf

Main Ingredients

  • 1 can diced tomatoes (14.5 oz)
  • 1 can cannellini beans (15 oz), drained and rinsed
  • 1 bunch Tuscan kale stems removed and roughly chopped (also called lacinato or dinosaur kale)
  • 1 small head Savoy cabbage cored and roughly chopped
  • 6 cups vegetable broth homemade preferred
  • 1/2 loaf day-old crusty bread about 8 oz, torn into chunks
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving
  • salt and freshly ground black pepper to taste

Instructions
 

  • Heat 1/4 cup olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add the diced onions, carrots, and celery, stirring occasionally until they begin to soften, about 8-10 minutes. Allow the vegetables to caramelize slightly at the edges to develop natural sweetness.
  • Add the minced garlic, dried thyme, rosemary, red pepper flakes (if using), and bay leaf to the softened vegetables. Cook while stirring constantly for about 30-45 seconds, until fragrant but not browned.
  • Pour in the diced tomatoes with their juices and stir to combine, scraping up any flavorful bits from the bottom of the pot. Add the vegetable broth and bring the mixture to a gentle boil. Reduce heat to maintain a simmer, then cover partially and cook for about 15 minutes.
  • Add the drained cannellini beans, chopped kale, and cabbage to the pot. Stir to incorporate all ingredients, then simmer for an additional 20-25 minutes until the greens are tender but still retain some structure.
  • Add the torn bread chunks to the soup, pressing them down to ensure they're submerged in the broth. Cover and remove from heat, allowing the bread to soften and absorb the flavorful liquid for about 10 minutes.
  • Gently stir the soup to incorporate the softened bread throughout. If it seems too thick, add a splash more broth or water. Stir in the grated Parmesan cheese, then taste and adjust seasoning with salt and pepper.
  • Ladle into warmed bowls and finish each serving with a generous drizzle of your best olive oil and additional Parmesan if desired.
  • For the most authentic experience and best flavor, cool completely after cooking, refrigerate overnight, then gently reheat (or "reboil," as the name suggests) before serving.

Notes

For a gluten-free version, use gluten-free bread or omit and add an extra cup of cannellini beans.
Swiss chard or collard greens can replace kale.
Great Northern or navy beans work well in place of cannellini.
For vegan preparation, use nutritional yeast instead of Parmesan.
Ribollita improves with time, making it ideal for meal prep. Store in airtight containers in the refrigerator for up to 4 days.
For freezing, portion into individual servings before the bread is added. Freeze for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 12gFat: 14gSodium: 650mgFiber: 8gVitamin A: 120IUVitamin C: 65mg
Keyword Ribollita, Tuscan Soup, Bread Soup, Vegetable Soup, Italian Soup
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