🇮🇹 Italy · Food
Ribollita (Tuscan Vegetable and Bread Soup)
By eatmundo · July 6, 2026
Ribollita is a hearty, rustic Tuscan soup, a true gem of Italian peasant cooking, meaning 'reboiled'. It’s made with stale bread, cannellini beans, and an abundance of seasonal vegetables like kale and cabbage. The soup is traditionally reheated, often for several days, allowing its flavors to deepen and meld beautifully, making it even more delicious.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by preparing your vegetables: finely chop 1 large onion, 2 medium carrots, and 2 celery stalks. Mince 3 cloves of garlic. Roughly chop 300g of cavolo nero kale and 200g of savoy cabbage, removing any tough stems. Drain and rinse 400g of canned cannellini beans, reserving some for mashing.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté gently for about 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent, forming a fragrant soffritto.
- 3
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to let it brown, which can make it bitter. Stir in the chopped cavolo nero kale and savoy cabbage. Cook for 5-7 minutes, stirring until the greens begin to wilt and soften.
- 4
Pour in the 400g can of chopped tomatoes and 1.5 litres of vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or until all the vegetables are tender and the flavors have started to marry.
- 5
Take about half of the cooked cannellini beans and mash them with a fork or a potato masher directly in the pot. This mashing step is crucial for thickening the soup and giving it a wonderful creamy texture without adding any cream. Add the remaining whole beans to the pot.
- 6
Tear or cut 200g of stale Tuscan bread into rough pieces. Add the bread to the simmering soup, stirring it in so it gets fully submerged and absorbs the liquid. Continue to cook for another 5-10 minutes, or until the bread has softened and thickened the soup to a rich, stew-like consistency.
- 7
Season the ribollita generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed; remember, proper seasoning brings all the flavors to life. If you have time, let the soup rest off the heat for 15-20 minutes before serving, or even better, refrigerate it overnight and reboil it the next day for an even deeper flavor.
- 8
Serve the ribollita hot, drizzled generously with a good quality extra virgin olive oil and, if you like, a sprinkle of freshly grated Parmesan or Pecorino cheese. This adds a beautiful finishing touch and enhances the rustic character of the dish. Enjoy this comforting and nutritious Tuscan classic!
Frequently Asked Questions
What kind of bread is best for Ribollita, and can I use fresh bread instead of stale?+
Stale, crusty Tuscan bread is traditional, as it absorbs the broth without disintegrating completely. If Tuscan bread is unavailable, a day-old rustic sourdough or country bread makes a good substitute; avoid soft sandwich bread.
Should I use dried or canned cannellini beans for Ribollita, and how should they be prepared?+
Canned cannellini beans are convenient and perfectly acceptable for Ribollita; rinse and drain them thoroughly. If using dried beans, soak them overnight and then cook them until tender before adding to the soup.
Can I substitute other greens if I can't find cavolo nero kale or savoy cabbage for Ribollita?+
While cavolo nero (Lacinato or Dinosaur kale) and savoy cabbage provide the authentic texture and flavor, you can substitute with other sturdy greens like collard greens or regular curly kale. Cook them longer to ensure tenderness.
How thick should Ribollita be, and can it be prepared in advance?+
Ribollita is traditionally a very thick, hearty stew, almost like a porridge, rather than a thin soup; it should hold its shape on a spoon. It's even better made a day in advance, as the flavors meld and deepen overnight, and it can be gently reheated.
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