Ribollita (Tuscan Vegetable Soup)
A hearty, rustic Tuscan soup made with vegetables, beans, and stale bread, simmered until thick and deeply flavorful. Traditionally reheated (“re-boiled”) the next day for even better taste.
Prep Time
20 min
Cook Time
60 min
Serving
6
Difficulty
Easy
Ribollita is a classic peasant dish from Tuscany, built from inexpensive ingredients: leftover bread, beans, and seasonal vegetables like kale, carrots, and celery. The name means “reboiled,” because the soup is traditionally cooked, rested, then reheated the next day, when the bread fully absorbs the broth and creates a rich stew-like texture. It’s nutritious, filling, and perfect for cooler months.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup chopped tomatoes (fresh or canned)
- 4 cups vegetable broth
- 2 cups water
- 1 bunch Tuscan kale (cavolo nero), chopped
- 3 cups cannellini beans (cooked or canned, drained)
- 3–4 cups stale crusty bread, torn into chunks
- 1 tsp dried thyme or Italian herbs
- Salt, to taste
- Black pepper, to taste
- Extra olive oil for drizzling
Nutritional Information
- Calories: 360
- Carbohydrates: 55g
- Protein: 15g
- Fat: 12g
- Fiber: 10g
- Sodium: varies by broth and seasoning
Directions
1. Prepare the base vegetables
- Dice the onion, carrots, and celery into even pieces for uniform cooking.
- Mince the garlic.
- If using fresh tomatoes, chop them; if canned, have them ready.
2. Sauté the aromatics
- Heat olive oil in a large soup pot over medium heat.
- Add the onion, carrots, and celery.
- Cook for 8–10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook 1 minute more, ensuring it doesn’t brown.
3. Add tomatoes and herbs
- Stir in the chopped tomatoes.
- Add dried thyme or Italian herbs.
- Cook for 3–4 minutes until the tomatoes break down and integrate with the vegetables.
4. Add broth and beans
- Pour in the vegetable broth and water.
- Add cannellini beans.
- Stir well and bring the mixture to a gentle boil.
5. Add the greens
- Wash and chop the kale, removing tough stems.
- Add the kale to the pot.
- It will look like a lot, but it softens significantly.
- Stir and reduce heat to a simmer.
6. Simmer the soup
- Let the soup simmer uncovered for 30–40 minutes.
- Stir occasionally.
- Vegetables should be tender, and the broth should begin to thicken slightly from the beans.
7. Prepare the bread
- Tear stale crusty bread into rough chunks.
- The bread should be dry enough to absorb liquid without dissolving too fast. If it’s fresh, lightly toast it.
8. Add bread to the pot
- Stir in the bread chunks.
- Mix thoroughly so they soak up the broth.
- Simmer another 10–15 minutes until the soup transforms into a thick, stew-like consistency.
9. Adjust the texture
- If too thick, add a bit more water or broth.
- If too thin, add more bread and simmer longer.
10. Season
- Taste and adjust salt and pepper.
- Tuscan dishes often rely on simple seasoning, so balance is key.
11. Resting phase (traditional but optional)
- For authentic ribollita, let the soup cool completely, refrigerate overnight, then reheat the next day.
- Reboiling deepens flavor and thickens texture further.
12. Serve
- Ladle into bowls.
- Drizzle with extra-virgin olive oil.
- Serve hot with additional bread if desired.
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