Authentic Tuscan Ribollita Soup – Hearty Italian Vegetable & Bread Stew

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):

1. 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.
2. 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.
3. Layer Beans and Tomatoes: Pour in the drained cannellini beans and add the crushed tomatoes. Stir well.
4. 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.
5. 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.
6. Final Simmer: Keep the soup at a low simmer for another 15–20 minutes to let the bread thicken the broth and flavors meld.
7. 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.
8. 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.

Authentic Tuscan Ribollita Soup – Hearty Italian Vegetable & Bread Stew

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Author: thelunaskitchen Recipe Keys: Nut Free

Prep Time 20 mins Cook Time 1.25 hr Rest Time 20 mins Total Time 1 hr 55 mins Difficulty: Intermediate Servings: 6 Calories: 290 kcal Best Season: Fall, Winter

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

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• 
  3 tbsp 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
• 
  ¹⁄₂ tsp 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)

Instructions

1. 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.

   

1. 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.

   

1. Layer Beans and Tomatoes

   Pour in the drained cannellini beans and add the crushed tomatoes. Stir well.

   

1. 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.

1. 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.

   

1. Final Simmer

   Keep the soup at a low simmer for another 15–20 minutes to let the bread thicken the broth and flavors meld.

1. 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.

1. 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

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Amount Per Serving

Calories 290kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1g5%

Total Carbohydrate 45g15%

Dietary Fiber 9g36%

Sugars 6g

Protein 13g26%

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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!

Keywords: tuscan ribollita soup, ribollita soup recipe, authentic ribollita, best ribollita recipe, italian soup recipe