If ever there was a dish that embodied Tuscan comfort, it’s Ribollita. This rustic, soul-warming soup was born from necessity and tradition — a way to breathe new life into leftovers. It’s packed with vegetables, beans, and day-old bread that transforms into a creamy, filling bowl of goodness. Whether you’re dreaming of the rolling hills of Tuscany or just need something to warm you up, Ribollita delivers every time.
The Roots of Ribollita
Ribollita dates back to medieval Tuscany when peasants would collect the leftover bread and vegetables from the nobility’s tables and reboil them — hence the name “reboiled.” Over centuries, the dish evolved into a beloved staple of Tuscan cuisine, often cooked in big batches and enjoyed over several days. It’s a celebration of seasonal, humble ingredients, and the Italian knack for making something extraordinary from the simplest pantry items.
Ribollita in Culinary Circles
Chefs like Lidia Bastianich and Giada De Laurentiis have popularized Ribollita in the U.S., showcasing it on cooking shows and Italian menus. In Tuscany, trattorias in Florence and Siena each claim to serve the most authentic version, often handed down from grandmothers. You might even find Ribollita served in films like Under the Tuscan Sun, where rustic meals reflect the region’s heart and soul.
Where to Find and How to Serve Ribollita
When in Florence, you’ll find Ribollita on many lunch menus, especially during the cooler months. Serve it at home in clay bowls with a glass of Chianti and rustic bread for a full Tuscan experience. This dish is perfect for meal prep, dinner parties, or cozy nights at home with Italian music playing in the background.
Ready to bring a little Tuscany to your table? Whip up this hearty Ribollita and feel like you’re dining in a Florentine trattoria. And don’t forget to tag us in your creations with #TheAmoreLife — we’d love to see your bowls of Tuscan bliss!
Tuscan Ribollita
Equipment
- Large heavy-bottom pot or Dutch oven
- Wooden spoon
- Ladle
- Blender optional for thickening
- Cutting board and knife
Ingredients
- 3 tbsp Olive oil EVOO
- 1 Onion diced
- 2 Carrots diced
- 2 Celery stalks diced
- 3 cloves Garlic minced
- 1 bunch Kale lacinato if possible, chopped
- 2 cups Green cabbage shredded
- 1 Russet potato cubed
- 2 cups Crusty bread day old works well, torn in chunks
- 14 oz Can of San Marzano tomatoes crushed by hand
- 24-30 oz Cannellini beans 2 15oz cans, drained and rinsed
- 5 cups Vegatable broth
- Salt & pepper to taste
- Rosemary or thyme optional
- Parmigiano-Reggiano grated for serving
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook until softened, about 7–10 minutes. This forms the soffritto base — essential for flavor.
- Stir in garlic and cook for 1 minute. Add kale and cabbage and cook until slightly wilted, about 5 minutes.
- Add the cubed potatoes, crushed tomatoes (with juice), and cannellini beans. Stir well to combine.
- Add vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover partially, and simmer for 45 minutes.
- Stir in day-old bread chunks and let the soup continue to simmer for 15 minutes, uncovered. The bread will break down and thicken the soup.
- Optional step: For an ultra-creamy version, use an immersion blender to puree a portion of the soup before adding bread
- Ladle into bowls and drizzle with good-quality olive oil. Garnish with fresh herbs and grated Parmigiano-Reggiano.
Notes
- Ribollita is even better the next day after the flavors deepen.
- You can swap kale for Swiss chard or spinach if needed.
- Use homemade bread for an extra rustic feel.