Ribollita (Tuscan Bread and Vegetable Soup) Recipe

Introduction

Ribollita is a classic Tuscan bread and vegetable soup, rich in flavor and history. This hearty, comforting dish combines beans, leafy greens, and stale bread to create a satisfying meal perfect for chilly days.

Ingredients

• 1 can Cannellini beans
• 1 cup Carrot, chopped
• 1 cup Celery, chopped
• 1 Red onion, chopped
• 1 cup Frozen spinach, thawed
• 4–5 large leaves Savoy cabbage, stem removed and chopped
• 1 Cavolo Nero (Lacinato kale), stem removed and chopped
• 3 small Potatoes, chopped
• 1 clove Garlic
• 1 tsp Thyme
• 1 tbsp Tomato paste
• ½ loaf Stale bread (see notes)
• Salt, to taste
• Black pepper, to taste
• Extra-virgin olive oil, for cooking and drizzling

Instructions

1. Step 1: Clean and chop the carrots, celery, onion, and potatoes. Thaw the spinach. Remove the thick central stems from the cabbage and kale, then chop the leaves roughly.
2. Step 2: Set aside ½ cup of the cannellini beans. Blend the remaining beans with their liquid until smooth to create a creamy base.
3. Step 3: Heat a drizzle of olive oil in a large pot and sauté the onion for about 2 minutes. Add the tomato paste and cook for another minute.
4. Step 4: Pour in the blended beans cream and the reserved whole beans. Stir well to combine.
5. Step 5: Add all the chopped vegetables. Season with salt, black pepper, and thyme, then add enough water to just cover the vegetables.
6. Step 6: Simmer the soup on low heat for around 2 hours, stirring occasionally and adding water if the mixture becomes too dry.
7. Step 7: Halfway through cooking, rub the garlic clove over slices of bread, then break the bread into large chunks and stir them into the soup.
8. Step 8: Serve the ribollita hot in bowls with a drizzle of extra-virgin olive oil on top.

Tips & Variations

• Use day-old or stale bread to absorb the flavors without becoming too mushy.
• Substitute Cavolo Nero with other hearty greens like kale or collard greens if needed.
• Add a splash of red wine vinegar or a squeeze of lemon juice just before serving to brighten the flavors.
• For a richer soup, include a piece of Parmesan rind during simmering and remove before serving.

Storage

Store leftover ribollita in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting. Reheat gently on the stovetop, adding a little water if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

Fresh bread might become too soft and fall apart in the soup. It’s best to use stale or day-old bread so it holds texture and absorbs the broth nicely.

Is ribollita gluten-free?

Traditional ribollita includes bread, which contains gluten. To make it gluten-free, use gluten-free bread or omit the bread completely while enjoying the vegetable and bean stew as is.

Ribollita (Tuscan Bread and Vegetable Soup) Recipe

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★★★★★

4.8 from 133 reviews

• Author: Naomi
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Ribollita is a traditional Tuscan bread and vegetable soup made by slow-cooking a medley of beans, leafy greens, and root vegetables, combined with stale bread to create a hearty, comforting dish full of rustic Italian flavors.

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Ingredients

Scale 1x2x3x

Beans

• 1 can Cannellini beans

Vegetables

• 1 cup Carrot, chopped
• 1 cup Celery, chopped
• 1 Red Onion, chopped
• 1 cup Frozen Spinach, thawed
• 4–5 large leaves Savoy Cabbage, thick stem removed and leaves chopped roughly
• 1 Cavolo Nero (Lacinato Kale), thick stem removed and leaves chopped roughly
• 3 small Potatoes, chopped
• 1 clove Garlic

Seasonings & Others

• 1 tsp Thyme
• 1 tbsp Tomato Paste
• ½ loaf stale Bread (preferably crusty Tuscan bread)
• Salt, to taste
• Black Pepper, to taste
• Extra-Virgin Olive Oil, for sautéing and drizzling

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Instructions

1. Prepare the Vegetables: Clean and chop the carrots, celery, onion, and potatoes into bite-sized pieces. Thaw the frozen spinach. Remove the thick central stems from the Savoy cabbage leaves and cavolo nero kale, then chop the leaves roughly.
2. Blend Beans: Set aside ½ cup of the cannellini beans from the can. Blend the remaining beans together with their cooking liquid until smooth to create a creamy bean base.
3. Sauté Aromatics: In a large pot, drizzle some extra-virgin olive oil and sauté the chopped onion over medium heat for a couple of minutes until translucent. Add the tomato paste and cook for another minute to deepen the flavor.
4. Add Beans: Pour in the blended bean cream and the reserved whole beans. Stir to combine evenly.
5. Add Vegetables and Seasonings: Add all the chopped vegetables (carrot, celery, potatoes, spinach, Savoy cabbage, cavolo nero). Season with salt, black pepper, and thyme then stir well.
6. Simmer the Soup: Add enough water to barely cover the vegetables. Bring to a simmer, then reduce heat to low and cook gently for about 2 hours. Check occasionally and add additional water if the soup becomes too dry or thick.
7. Prepare the Bread: Halfway through cooking, rub the garlic clove over slices of stale bread, chop into large chunks, and add them directly to the pot. Stir gently to let the bread soak up the flavors and thicken the soup.
8. Serve: Ladle the ribollita into bowls and drizzle with extra-virgin olive oil on top before serving. Enjoy warm.

Notes

• Using stale bread is traditional as it soaks up the soup better without disintegrating immediately.
• You can substitute Cavolo Nero or Savoy cabbage with other hearty leafy greens if unavailable.
• Leftovers taste even better the next day as the flavors meld further.
• Adjust water quantity during simmering to achieve your preferred soup thickness.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Keywords: Ribollita, Tuscan soup, bread soup, vegetable stew, Italian recipe, cannellini beans, kale soup