Tuscan Ribollita is a traditional Italian soup that epitomizes cozy comfort food. Packed with vegetables, creamy cannellini beans, and chunks of hearty stale bread, this humble stew is a celebration of resourcefulness and robust flavors. Slow-simmered and always better the next day, Ribollita translates to “reboiled” in Italian—a nod to its origins as a leftover soup. It’s ideal for sharing with loved ones on crisp autumn nights or mid-winter days, delivering richness without heaviness and a taste of old-world charm in every spoonful.
Why You Will Love This Recipe:
- Rustic, hearty, and filling with natural sweetness from vegetables.
- Rich in fiber, protein, and nutrients—guilt-free comfort food!
- Pantry-friendly—uses bread past its prime and common staples.
- Versatile: customize with your favorite greens or root veggies.
- Make-ahead friendly and tastes even better the next day.
Ingredients:
- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 1 small bunch of Tuscan kale (lacinato or cavolo nero), stems removed, leaves chopped
- 1 small bunch of Swiss chard, stems removed, leaves chopped (optional)
- 2 cups green cabbage, shredded
- 2 cans (14 ounces each) cannellini beans, drained and rinsed (or use 3 cups cooked beans)
- 1 (14-ounce) can crushed tomatoes (or 2 large tomatoes, peeled and chopped)
- 6 cups good quality vegetable broth
- 1 small sprig fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- ½ teaspoon salt (plus more to taste)
- Freshly ground black pepper, to taste
- 4–6 thick slices day-old country bread, torn into chunks (about 4 cups)
- 1 small Parmesan rind (for extra flavor, optional)
- Chopped fresh parsley, for garnish (optional)
How to Make (Step-by-Step):
- Sauté the Base Vegetables: In a large Dutch oven or soup pot, heat olive oil over medium. Add onion, carrots, and celery. Cook, stirring occasionally, for 8–10 minutes until softened but not colored.
- Add Garlic and Greens: Stir in minced garlic, chopped kale, chard, and cabbage. Sprinkle with a pinch of salt. Continue cooking until the greens are wilted, about 6–8 minutes.
- Layer Beans and Tomatoes: Pour in the drained cannellini beans and add the crushed tomatoes. Stir well.
- Pour in Broth and Simmer: Add vegetable broth, rosemary, thyme, bay leaf, salt, pepper, and Parmesan rind if using. Bring to a boil, then lower heat. Cover and simmer gently for about 35–40 minutes.
- Stale Bread Magic: Uncover and scatter torn bread chunks into the soup. Submerge with a spoon—some will dissolve into the liquid while others hold texture for a delightful contrast.
- Final Simmer: Keep the soup at a low simmer for another 15–20 minutes to let the bread thicken the broth and flavors meld.
- Taste and Rest: Adjust seasoning if needed. Discard the bay leaf and Parmesan rind. Let the soup rest off-heat for 15–20 minutes before serving.
- Serve: Ladle into bowls. Drizzle with extra-virgin olive oil and sprinkle with parsley or more black pepper. Serve piping hot with extra bread or a wedge of lemon, if you like.
Expert Tips:
- Use good crusty, rustic bread—Tuscan or sourdough is best as it holds up in the soup.
- The Parmesan rind is the secret for umami richness; for vegan, skip it or use a spoonful of nutritional yeast.
- For creamy texture, mash a cup of beans before adding for extra thickness.
- Don’t skip the resting time—it helps the flavors bloom and bread soak up the soup perfectly.
Recipe Variations:
- Vegan Ribollita: Omit Parmesan rind and use nutritional yeast or miso for depth.
- Add Extra Vegetables: Try diced potatoes, zucchini, or peas.
- Spicy Kick: Stir in a pinch of chili flakes with the garlic.
- Hearty Protein: Top each bowl with a poached egg or leftover roast chicken for a non-vegetarian twist.
Storage and Reheating:
- Let soup cool completely before transferring to airtight containers. Store in the fridge up to 4 days.
- Freezes beautifully for up to 2 months. Thaw in the fridge and reheat gently on the stove, adding a splash of broth or water if very thick.
- Bread continues to absorb liquid over time—just thin with extra broth for the perfect consistency.
Serving Suggestions:
- Serve as a main course with a mixed green salad and a wedge of mellow aged cheese.
- Top with a drizzle of fruity olive oil and a side of marinated olives.
- Try it with a sprinkle of fresh basil or chopped rosemary on top for added aroma.
Description
Tuscan Ribollita is a traditional Italian soup that epitomizes cozy comfort food. Packed with vegetables, creamy cannellini beans, and chunks of hearty stale bread, this humble stew is a celebration of resourcefulness and robust flavors. Slow-simmered and always better the next day, Ribollita translates to “reboiled” in Italian—a nod to its origins as a leftover soup. It's ideal for sharing with loved ones on crisp autumn nights or mid-winter days, delivering richness without heaviness and a taste of old-world charm in every spoonful.
Ingredients
Instructions
-
Sauté the Base Vegetables
In a large Dutch oven or soup pot, heat olive oil over medium. Add onion, carrots, and celery. Cook, stirring occasionally, for 8–10 minutes until softened but not colored.
-
Add Garlic and Greens
Stir in minced garlic, chopped kale, chard, and cabbage. Sprinkle with a pinch of salt. Continue cooking until the greens are wilted, about 6–8 minutes.
-
Layer Beans and Tomatoes
Pour in the drained cannellini beans and add the crushed tomatoes. Stir well.
-
Pour in Broth and Simmer
Add vegetable broth, rosemary, thyme, bay leaf, salt, pepper, and Parmesan rind if using. Bring to a boil, then lower heat. Cover and simmer gently for about 35–40 minutes.
-
Stale Bread Magic
Uncover and scatter torn bread chunks into the soup. Submerge with a spoon—some will dissolve into the liquid while others hold texture for a delightful contrast.
-
Final Simmer
Keep the soup at a low simmer for another 15–20 minutes to let the bread thicken the broth and flavors meld.
-
Taste and Rest
Adjust seasoning if needed. Discard the bay leaf and Parmesan rind. Let the soup rest off-heat for 15–20 minutes before serving.
-
Serve
Ladle into bowls. Drizzle with extra-virgin olive oil and sprinkle with parsley or more black pepper. Serve piping hot with extra bread or a wedge of lemon, if you like.
Nutrition Facts
Servings 6
Serving Size 6
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Total Carbohydrate 45g15%
- Dietary Fiber 9g36%
- Sugars 6g
- Protein 13g26%
- Vitamin C 42 mg
- Calcium 156 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This soup is perfect for using up any sturdy, dark leafy greens or leftover veggies from the crisper.
- If you don’t have stale bread, cube fresh bread and toast it in the oven until dry.
- For extra punch, splash in a tablespoon of balsamic vinegar before serving.
- Authentic ribollita gets tastier as it sits; it’s famous for being even better the day after it’s made!
