Ribollita, a classic Tuscan soup, is the definition of a delicious meal made with simple ingredients. We’re talking really simple—this flavorful Italian soup was originally a way to stretch leftovers. It was made by reheating bean and vegetable soup and adding day-old bread to thicken it. In fact, ribollita means “reboiled.” My ribollita recipe doesn’t start with leftovers. But in the Italian tradition, it does deliver rich flavor with basic ingredients. I begin by sautéing onion, carrot, and celery in a generous glug of olive oil. Then, I add garlic, fresh rosemary, and a splash of white wine. When the wine cooks down, tomatoes, beans, broth, and a Parmesan rind go into the pot. It all simmers together so that the flavors can develop, and then I finish the soup with Tuscan kale and cubes of bread. Tip: Serve the soup with more toasted bread cubes (aka croutons!) on top for crunch. This ribollita recipe is savory, hearty, and comforting. To me, it’s the perfect cold weather meal. I hope you love it too!
Ribollita Ingredients
Here’s what you’ll need to make this ribollita recipe:
Bread, of course! If you have a hunk of stale bread on your counter, now’s the time to use it! If you don’t, follow the instructions in the recipe below for toasting fresh bread. I recommend using ciabatta, country bread, or good crusty sourdough. Onion, carrot, and celery – These vegetables create the aromatic base of the soup, known as a soffritto in Italian. You’ll sauté them in olive oil before adding the other ingredients. Tip: For a delicious variation on this recipe, try using fennel instead of celery. Its anise-like flavor adds great complexity to the soup! Garlic – It deepens the soup’s savory flavor. Fresh rosemary – For woodsy, citrusy flavor. Not a rosemary person? Use fresh thyme instead. Vegetable broth – Make homemade vegetable stock, or use store-bought. Dry white wine and diced tomatoes – They make the broth tangy and bright. Beans – You can’t make Tuscan bean soup without beans! I like to use creamy white beans, such as cannellini beans, but cooked cranberry beans work nicely too. Kale – Any variety works here, but Tuscan kale, also called lacinato kale or cavolo nero, is especially delicious. Parmesan cheese – Simmer a Parmesan rind in the soup to add rich, nutty flavor, and serve with grated Parmesan on top. If you’re vegetarian, be sure to look for a brand made with vegetarian enzymes (BelGioioso makes a good one). If you’re vegan, feel free to skip it. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Ribollita
If you’re starting with fresh bread, the first step in this recipe is toasting it. Cut or tear it into roughly 1-inch pieces, and spread it in an even layer on a large baking sheet. Bake in a 350°F oven for 10 to 20 minutes, or until dry. As compared to fresh bread, the dry bread will better soak up flavor and meld into the soup. Next, cook the soffritto. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper and cook until the vegetables soften, 10 to 15 minutes.
Then, simmer the soup. Stir in the garlic, rosemary, and wine followed by the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes to develop the flavors.
Finally, add the kale and bread. Uncover the soup and remove the Parmesan rind. Stir in the kale and cook until it wilts. Add half the bread and season to taste, adding more bread if you prefer a thicker ribollita soup.
But the consistency of your ribollita is up to you. I recommend starting with half the bread and adding more as desired. Whatever you do, make sure to save some of the toasted bread for serving with the soup. It adds satisfying crunch to this otherwise soft meal! Ladle the soup into bowls, and top with toasted bread for crunch. Drizzle with olive oil, and shower with grated Parm. I also love to sprinkle red pepper flakes on my bowl for heat. Enjoy!
If you want to make the ribollita ahead, I recommend keeping the bread separate until you’re ready to serve. Fully prepare the vegetable and bean soup, and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup on the stovetop, adding bread as desired to thicken it.
More Favorite Soup Recipes
If you love this recipe, try one of these hearty soups next:
Minestrone Soup Pasta e Fagioli Lentil Soup Cabbage Soup Or any of these 35 Best Soup Recipes!
Want to try another Tuscan dish? Check out my panzanella recipe!
