Go Back
Tuscan Ribollita

Tuscan Ribollita

A classic peasant soup from Tuscany, Ribollita is a hearty mix of vegetables, cannellini beans, and day-old bread, all slowly simmered to perfection. The name literally means “reboiled,” because this dish was traditionally made in large batches and reheated the next day — when it’s even better.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

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.
Keyword Cannellini Beans, Italian Bread Soup, Soup, Tuscan Soup