Tuscan ribollita is a thick Italian soup made with cannellini beans, tomatoes, seasonal greens, vegetables, and stale bread. Recipes vary across Tuscany and from household to household, but the satisfying combination of tender beans and bread-softened broth makes this version a generous, practical meal.
Ingredients
- 3 tablespoons (45 ml) extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 2 medium carrots, diced, about 1 cup (150 g)
- 2 celery stalks, diced, about ¾ cup (100 g)
- 4 garlic cloves, finely chopped, about 1 tablespoon (15 g)
- 2 tablespoons (30 g) tomato paste
- 1 can crushed tomatoes, 14.5 ounces (411 g)
- 6 cups (1.4 L) vegetable broth, preferably low-sodium
- 2 cans cannellini beans, 15 ounces (425 g) each, drained and rinsed; about 3 cups (510 g) beans total
- 1 medium Yukon Gold potato, peeled and cut into ½-inch (1.25 cm) cubes, about 1 cup (150 g)
- 1 small bunch lacinato kale, stems removed and leaves sliced, about 5 packed cups (150 g)
- ½ small Savoy cabbage, cored and thinly sliced, about 4 cups (250 g)
- 1 bay leaf
- 1 teaspoon (1 g) dried thyme, or 2 teaspoons (2 g) fresh thyme leaves
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper, plus more to taste
- 6 ounces (170 g) stale, crusty Italian bread, torn into rough 1-inch (2.5 cm) pieces, about 4 packed cups
- 2 tablespoons (30 ml) red wine vinegar, or to taste
- ½ cup (50 g) finely grated Parmesan cheese, optional, for serving
Instructions
- Prepare the vegetables and beans. Dice the onion, carrots, and celery; chop the garlic; and cut the potato into small, even cubes so it cooks at the same rate as the other vegetables. Remove tough kale stems, slice the leaves and cabbage, then drain and rinse the beans. If your bread is fresh rather than stale, tear it into pieces and leave it uncovered while you prepare the soup; slightly dried bread holds its shape better.
- Soften the aromatics. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of the measured salt. Cook for about 10 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened. They should smell sweet and savory, not browned or scorched. Stir in the garlic and tomato paste and cook for 1 minute, just until fragrant.
- Build the broth. Add the crushed tomatoes, vegetable broth, potato, bay leaf, thyme, remaining salt, and black pepper. Stir and bring the mixture to a gentle boil, then reduce the heat so the soup simmers steadily without splashing. Partially cover the pot and simmer for 25 minutes, stirring once or twice. The potato should be nearly tender when pierced with a knife.
- Add the beans and greens. Put about 1½ cups (255 g) of the rinsed beans in a bowl and mash them with a fork, or briefly pulse them with a little broth until roughly puréed. Stir the mashed beans and remaining whole beans into the pot. Add the kale and cabbage in handfuls, stirring until they wilt enough to fit. Simmer uncovered for 10 minutes, stirring now and then, until the greens are tender and the soup has thickened.
- Soften the bread in the soup. Stir in the torn bread and simmer for 8 minutes. Fold gently rather than beating the mixture: the goal is a thick, rustic soup with some recognizable bread pieces, not a completely smooth purée. If it becomes thicker than you like, add hot broth or water in ¼-cup (60 ml) splashes. Remove the bay leaf, then stir in the vinegar and taste. Adjust the salt, pepper, and vinegar before serving.
- Serve warm. Ladle into bowls and finish with a thread of olive oil, more black pepper, and Parmesan if desired. Ribollita should be hearty and spoonable, not dry; offer warm broth at the table for anyone who prefers a looser bowl.
Tips
- Choose bread with structure. A firm, unsliced country loaf or rustic Italian bread gives the soup a pleasing texture. Very soft sandwich bread can dissolve quickly and make the pot pasty. If you only have soft bread, add it a little at a time and stop once the soup reaches the thickness you prefer.
- Use the beans you can find. Cannellini are mild and creamy, but great northern beans or another white bean work well. If using dried beans, cook them separately until tender before measuring out the recipe quantity; do not add dried beans directly to this soup, because they need more liquid and much longer cooking.
- Season in stages. Broth and canned beans can contain different amounts of salt, so start with the listed amount and correct it at the end. A small splash of vinegar brightens the finished pot; add it gradually so it does not overwhelm the tomatoes.
- Keep the texture under control. The soup thickens as bread absorbs broth and will thicken further as it cools. Reserve a little broth or water to loosen individual portions, rather than thinning the entire pot more than necessary.
Serving Suggestions
Serve ribollita as a main course in warm bowls, with extra-virgin olive oil and freshly grated Parmesan at the table. A simple green salad dressed with lemon or wine vinegar gives a fresh contrast to the soup’s soft bread and beans. You can also put out toasted bread, but the soup already contains bread, so a small portion is usually enough.
For a fuller Italian-inspired meal, begin with sliced vegetables or a modest antipasto and keep the soup as the centerpiece. A dry Italian white wine or a light-bodied red can accompany it; for a nonalcoholic choice, offer sparkling water or unsweetened iced tea. If serving guests, bring the soup to the table in its pot and let them choose how much olive oil, cheese, or broth to add.
Variations
Use traditional Tuscan greens when available. Cavolo nero, also called Tuscan kale or black kale, is a classic choice and can replace the lacinato kale in equal measure. If it is difficult to find, ordinary curly kale works; its leaves are firmer, so allow a few extra minutes of simmering. Swiss chard is another practical substitute, though it gives the soup a softer, milder green flavor.
Adjust the cabbage and vegetables. Savoy cabbage is tender and mild, but green cabbage can stand in for it. You can replace some of the cabbage with chopped chard or add a diced leek with the onion. Avoid adding too many extra vegetables at once, since they can crowd the pot and dilute the broth’s tomato-and-bean flavor.
Make it dairy-free. Leave off the Parmesan and finish with olive oil and black pepper. For a little savory depth, stir in a teaspoon of white miso at the end, tasting before adding more because miso is salty and changes the soup’s Italian flavor profile.
Make a looser, bread-free bowl. If you prefer a brothy bean-and-greens soup, leave the bread out of the pot and toast it separately. Place a piece in each bowl and ladle the soup over it, or serve the toast alongside. This keeps the bread’s texture more distinct and makes it easy for diners to decide how much they want.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. They keep for 3–4 days in the refrigerator. The bread continues to absorb liquid as the soup sits, so expect the texture to become thicker by the next day; store a little extra broth separately if you have it, or add water when reheating.
Reheat only the amount you plan to eat in a saucepan over medium heat, stirring often and adding broth or water until it is spoonable. Bring leftovers to 165°F (74°C), checking with a food thermometer, as USDA FSIS guidance recommends for reheated leftovers. You can also microwave a portion in a covered microwave-safe bowl, stirring midway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the full pot.
For longer storage, freeze the soup in airtight, freezer-safe containers for up to 2 months for best texture. Bread may become softer after thawing, so you can freeze the soup before adding bread and stir fresh toasted bread into each reheated serving. Thaw frozen soup overnight in the refrigerator or reheat it from frozen over low heat, stirring frequently and adding liquid as needed.
Frequently Asked Questions
What does ribollita mean?
Ribollita is commonly translated as “reboiled.” It is associated with Tuscan cooking and with making a substantial soup from beans, vegetables, and bread. The name reflects the way a pot can be reheated and enjoyed again, though recipes differ by region, season, and household.
Does ribollita have to be made a day ahead?
No. This version is ready to serve after the bread simmers in the soup. Its flavor and texture often deepen after a night in the refrigerator, but there is no required overnight rest. If you make it ahead, expect it to thicken and loosen it with broth or water while reheating.
Can I use dried cannellini beans instead of canned?
Yes, but cook the dried beans separately first, following the package directions, until completely tender. For this recipe, use about 3 cups (510 g) of cooked beans. Bean size and age affect cooking time, so do not rely on a fixed time without checking tenderness. Save some of the cooking liquid to replace part of the vegetable broth if you like.
Can I make ribollita without stale bread?
Yes. Tear fresh crusty bread into pieces and dry it uncovered while you prepare the vegetables, or toast it briefly in a low oven until it feels dry but is not deeply browned. The soup will still work with fresh bread, but it may soften faster, so stir it in gradually and watch the consistency.
Why is my ribollita too thick?
Bread absorbs broth as it cooks and continues to draw in liquid while the soup rests. Stir in hot vegetable broth or water a little at a time until it reaches a thick but spoonable consistency. Taste again after thinning, because extra liquid can soften the seasoning and may call for a small pinch of salt or a few drops of vinegar.
Can I prepare it without cabbage?
Yes. Use additional kale, cavolo nero, or chard in place of the cabbage. The flavor will shift depending on the greens, and tougher kale may need a few more minutes to become tender. Keep the total amount of greens close to the recipe so the balance of vegetables, beans, and bread remains hearty rather than crowded.
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