Hearty TUSCAN RIBOLLITA: A Traditional Italian Vegetable and Bread Soup

Ribollita is a traditional Tuscan soup that embodies the region’s peasant cuisine, turning simple ingredients into a hearty, flavorful meal.

Follow this recipe to create the authentic flavors of Florence and Siena in your kitchen.

Why You’ll Love This Recipe

• Sustainable: A delicious way to repurpose stale bread and leftover vegetables.
• Healthy: Packed with fiber, vitamins, and nutrients from a variety of vegetables.
• Authentic: A time-honored dish steeped in Tuscan culinary tradition.

Cooking Time

• Preparation Time: 20 minutes (plus soaking time if using dried beans)
• Cooking Time: 1 hour 15 minutes (or longer for ribollita reheating)
• Total Time: 1 hour 35 minutes (plus soaking time)
• Servings: 4–6

Ingredients

For the Soup:

• 1 lb. Tuscan cabbage/kale (6–8 large leaves, coarsely chopped)
• ½ small head of green cabbage (about 1 lb., coarsely chopped)
• 1 ½ cups dried cannellini beans (or 2 cans, drained and rinsed)
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 2 small zucchini (optional), diced
• 2 celery stalks, diced
• 1 medium red onion, chopped
• 1 leek (white part only), sliced
• 1 cup canned crushed tomatoes (or 8 oz. tomato puree)
• 4–5 slices stale bread, cubed (about 2 cups)
• 4–5 cups vegetable broth (or enough to cover vegetables)
• Extra-virgin olive oil, for cooking and drizzling
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 sprig thyme or rosemary (optional)
• Crushed red pepper flakes (optional)

Step-by-Step Method

1. Prepare the Beans

• If using dried beans, soak them overnight in water (about 12 hours). Drain and cook in fresh water for 1–1 ½ hours until tender. Save the cooking water.
• If using canned beans, simply drain and rinse them.

2. Prepare the Vegetables

• Rinse and coarsely chop the cabbage and kale, removing tough stems.
• Dice the carrots, celery, potatoes, and zucchini. Slice the leek and chop the onion.

3. Sauté the Base

• In a large pot, heat a few tablespoons of olive oil over medium heat.
• Add the onion, leek, and garlic. Sauté until softened, about 5 minutes.
• Add the carrots, celery, potatoes, and zucchini. Cook for another 5 minutes.

4. Add the Leafy Greens

• Add the cabbage and kale, stirring until wilted.
• Stir in the crushed tomatoes, season with salt, pepper, red pepper flakes (if using), and thyme/rosemary.

5. Cook the Soup

• Pour in enough vegetable broth to cover the vegetables.
• Lower the heat and simmer for 40 minutes, stirring occasionally.
• Add half the cooked beans. Puree the remaining beans with some of their cooking water and stir into the soup for a thicker consistency.

6. Add the Bread

• Stir the cubed stale bread into the soup. Let it absorb the broth and break down, creating a thick, stew-like consistency.
• Cook for an additional 10–15 minutes. Add more broth or water if needed.

7. Ribollita Tradition

• For an authentic experience, let the soup sit overnight and reheat it gently the next day. The name “ribollita” means “reboiled,” and this step enhances the flavor.

Serving

• Drizzle each bowl with extra virgin olive oil.
• Garnish with freshly ground black pepper and more olive oil for a true Tuscan touch.
• Serve hot with crusty bread or a side of wine.

Tips

• Bread: Use unsalted Tuscan bread for authenticity, but any rustic bread works well.
• Seasonal Variations: Swap or add vegetables based on what’s available. Kale is common in fall and winter.
• Leftovers: Ribollita tastes even better reheated, making it ideal for meal prep.

Nutritional Information (Per Serving)

Buon Appetito! This hearty and nutritious Tuscan classic will warm your heart and bring a taste of Italy to your table.

Ribollita Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Calories 321 kcal

Ingredients

  

For the Soup:

• 1 lb. Tuscan cabbage/kale 6–8 large leaves, coarsely chopped
• ½ small head of green cabbage about 1 lb., coarsely chopped
• 1 ½ cups dried cannellini beans or 2 cans, drained and rinsed
• 2 medium carrots diced
• 2 medium potatoes diced
• 2 small zucchini optional, diced
• 2 celery stalks diced
• 1 medium red onion chopped
• 1 leek white part only, sliced
• 1 cup canned crushed tomatoes or 8 oz. tomato puree
• 4 –5 slices stale bread cubed (about 2 cups)
• 4 –5 cups vegetable broth or enough to cover vegetables
• Extra-virgin olive oil for cooking and drizzling
• 1 clove garlic minced
• Salt and pepper to taste
• 1 sprig thyme or rosemary optional
• Crushed red pepper flakes optional

Instructions

 

Prepare the Beans

• If using dried beans, soak them overnight in water (about 12 hours). Drain and cook in fresh water for 1–1 ½ hours until tender. Save the cooking water.
• If using canned beans, simply drain and rinse them.

Prepare the Vegetables

• Rinse and coarsely chop the cabbage and kale, removing tough stems.
• Dice the carrots, celery, potatoes, and zucchini. Slice the leek and chop the onion.

Sauté the Base

• In a large pot, heat a few tablespoons of olive oil over medium heat.
• Add the onion, leek, and garlic. Sauté until softened, about 5 minutes.
• Add the carrots, celery, potatoes, and zucchini. Cook for another 5 minutes.
• Add the Leafy Greens
• Add the cabbage and kale, stirring until wilted.
• Stir in the crushed tomatoes, season with salt, pepper, red pepper flakes (if using), and thyme/rosemary.

Cook the Soup

• Pour in enough vegetable broth to cover the vegetables.
• Lower the heat and simmer for 40 minutes, stirring occasionally.
• Add half the cooked beans. Puree the remaining beans with some of their cooking water and stir into the soup for a thicker consistency.

Add the Bread

• Stir the cubed stale bread into the soup. Let it absorb the broth and break down, creating a thick, stew-like consistency.
• Cook for an additional 10–15 minutes. Add more broth or water if needed.

Ribollita Tradition

• For an authentic experience, let the soup sit overnight and reheat it gently the next day. The name “ribollita” means “reboiled,” and this step enhances the flavor.

Notes

Makes 4–6 servings