Introduction
When the weather cools down and the nights start creeping in earlier, there’s nothing more comforting than a big bowl of soup. But not just any soup—I’m talking about Ribollita, the classic Tuscan bread soup that’s been winning hearts for centuries.
The name literally means “reboiled,” and like most of the best Italian recipes, it was born out of necessity. Tuscan farmers used leftover vegetable soup, added day-old bread, and reheated it the next day to create a hearty, filling meal that wasted nothing. What started as cucina povera (the humble “poor kitchen” tradition) is now a beloved dish in trattorias across Italy—and on dinner tables around the world.
The first time I tried Ribollita was on a rainy evening in Florence. My friend insisted I had to order it, even though I was tempted by pasta. One spoonful in, and I was hooked: rich beans, tender vegetables, and soft, soaked bread that turns the whole thing into a cozy stew. It felt like a warm hug in a bowl.
The best part? Ribollita is healthy, affordable, and versatile. You can make it with pantry staples, tweak it based on what you have, and it actually tastes better the next day. If that’s not weeknight dinner magic, I don’t know what is.
🛒 Ingredients
Here’s what you’ll need to make a traditional pot of Ribollita:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 small bunch of kale (Tuscan kale is traditional), chopped
- 1 medium potato, peeled and diced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 3 cups day-old bread, torn into chunks
- 1 sprig fresh rosemary
- 1 bay leaf
- Salt and black pepper, to taste
Optional Garnishes
- Extra olive oil drizzle
- Grated Parmesan cheese (omit for vegan)
- Fresh parsley
Substitution Ideas
- Gluten-free: Swap bread for gluten-free bread or stir in cooked rice instead.
- Vegan: Use veggie broth and skip the Parmesan garnish.
- Extra protein: Add cooked sausage or pancetta at the beginning with the veggies.
- Veggie swaps: Use Swiss chard, spinach, or cabbage if kale isn’t available.
👩🍳 Step-by-Step Instructions
This soup is rustic and forgiving—don’t stress about perfect chopping or measurements.
Step 1: Start with the Base
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, cooking for about 5 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
👉 Tip: This trio of onion, carrot, and celery is called soffritto in Italian cooking—it’s the flavor foundation!
Step 2: Add the Vegetables
Stir in the kale, potato, diced tomatoes, rosemary, and bay leaf. Cook for 3–4 minutes, letting the veggies absorb the flavors.
Step 3: Beans and Broth
Add cannellini beans and pour in the broth. Stir well, season with salt and pepper, and bring everything to a gentle boil. Reduce to a simmer and cook uncovered for 30 minutes, until the vegetables are tender.
Step 4: Bread Magic
Now comes the Ribollita magic! Stir in chunks of day-old bread and let them soak in the broth. The bread will thicken the soup, turning it into that classic hearty texture. Simmer another 10–15 minutes, stirring occasionally.
👉 Tip: If your bread is really stale, soak it in a bit of broth before adding it to the pot.
Step 5: Serve and Enjoy
Remove the rosemary and bay leaf. Ladle Ribollita into bowls, drizzle with extra virgin olive oil, and top with Parmesan if you like. Serve hot, with more crusty bread on the side (because you can never have too much bread, right?).
🍴 Extra Tips
- Serving Suggestions: Ribollita is a full meal on its own, but it pairs beautifully with a simple green salad or roasted veggies.
- Storage: Store leftovers in the fridge for up to 4 days. The flavors deepen with time, so it tastes even better the next day!
- Reheating: Warm gently on the stove with a splash of broth or water to loosen it up.
- Freezer-Friendly: Yes! Freeze in airtight containers for up to 3 months.
🥗 Nutritional Information (per serving, approx.)
(Source: Orsara Recipes)
- Calories: 260
- Protein: 10g
- Carbohydrates: 45g
- Fat: 6g
- Fiber: 9g
- Sugar: 6g
❓ FAQ Section
Q: How long does it take to make Ribollita?
A: About 1 hour total, with 15 minutes of prep and 45 minutes of simmering.
Q: Can I substitute kale?
A: Definitely! Swiss chard, spinach, or cabbage work well. Just adjust cooking time since spinach cooks much faster.
Q: Can I freeze Ribollita?
A: Yes—this soup freezes beautifully. Just thaw overnight in the fridge and reheat on the stove.
🎉 Conclusion
And there you have it—a warm, hearty bowl of Ribollita that brings the flavors of Tuscany right to your kitchen. It’s the perfect dish for cozy nights, a healthy and budget-friendly way to use up pantry staples, and one of those recipes that feels comforting and special at the same time.
Next time you’re craving something rustic, filling, and soul-warming, skip the takeout and whip up a pot of Ribollita. Trust me—you’ll be ladling seconds before you know it.
If you give this recipe a try, let me know how it turned out! Share your tweaks, drop a comment, or snap a photo and tag me—I love seeing your kitchen creations. Buon appetito! 🇮🇹🍲