A classic Italian comfort food, Tuscan Ribollita Soup is a hearty, rustic dish that’s packed with vegetables, creamy cannellini beans, and chunks of crusty bread soaked in a rich tomato-infused broth. “Ribollita” translates to “reboiled,” as this traditional soup was originally made by reheating leftovers. It’s the ultimate peasant dish, designed to use up stale bread and simple pantry staples—but don’t let its humble origins fool you. This soup is full of robust flavors and will quickly become a family favorite!

Perfect for chilly evenings or when you’re craving a hearty, vegetable-packed meal, this one-pot wonder is nourishing, filling, and oh-so-comforting.

Why You’ll Love This Ribollita Soup

• Hearty and Filling: Thanks to the beans, bread, and veggies, this soup is a meal in itself.
• Packed with Flavor: Fresh herbs, olive oil, and garlic elevate this dish to Italian comfort food perfection.
• Budget-Friendly: Uses simple, affordable ingredients like bread, beans, and vegetables.
• Great for Leftovers: Ribollita tastes even better the next day as the flavors meld together.

What Does Ribollita Taste Like?

Ribollita has a deeply satisfying flavor that’s rich, earthy, and slightly tangy from the tomato base. The tender vegetables and creamy beans blend beautifully with the soaked bread, creating a thick, stew-like texture. Hints of garlic, thyme, and olive oil bring it all together, making each bite incredibly comforting.

Ingredients

For the Soup:

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Carrots (2, diced)
• Celery (2 stalks, diced)
• Garlic (3 cloves, minced)

• Tomato paste (2 tablespoons)
• Diced tomatoes (1 can, 14 oz, with juices)
• Vegetable broth (6 cups)
• Bay leaf (1)
• Thyme (1 teaspoon, dried, or 2 sprigs fresh)
• Kale or Swiss chard (4 cups, chopped, stems removed)
• Cannellini beans (2 cans, 15 oz each, drained and rinsed)
• Stale bread (3-4 cups, torn into chunks, preferably crusty bread like ciabatta)
• Salt and pepper (to taste)

Optional Garnishes:

• Fresh parsley (chopped, for garnish)
• Parmesan cheese (grated, optional)
• Extra virgin olive oil (drizzled on top)

Tools You’ll Need

• Large soup pot or Dutch oven (to cook the soup).
• Wooden spoon (for stirring).
• Ladle (for serving).
• Sharp knife and cutting board (for chopping vegetables and bread).

How to Make Tuscan Ribollita Soup

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the garlic and cook for 1 minute, until fragrant.

Step 2: Build the Soup Base

1. Add the tomato paste to the pot and cook for 1-2 minutes, stirring, to deepen the flavor.
2. Stir in the diced tomatoes (with their juices), vegetable broth, bay leaf, and thyme. Bring the soup to a gentle boil, then reduce the heat to low.

Step 3: Add the Beans and Greens

1. Stir in the cannellini beans and chopped kale or Swiss chard. Simmer for 15-20 minutes, until the greens are tender and the flavors are well combined.
2. Season the soup with salt and pepper to taste.

Step 4: Add the Bread

1. Remove the bay leaf from the soup. Stir in the chunks of stale bread, allowing them to soak up the broth and soften. Simmer for an additional 5-10 minutes, stirring occasionally, until the bread has broken down slightly and thickened the soup.

Step 5: Serve

1. Ladle the ribollita into bowls and drizzle with a bit of extra virgin olive oil.
2. Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot with more crusty bread on the side for dipping.

Tips for the Best Ribollita Soup

• Use Stale Bread: Stale, crusty bread works best for ribollita, as it absorbs the broth without turning mushy. If you don’t have stale bread, lightly toast fresh bread in the oven before using.
• Don’t Skip the Olive Oil: A good-quality extra virgin olive oil adds richness and authentic Italian flavor to the soup.
• Make It Ahead: Ribollita tastes even better the next day as the flavors deepen. Simply reheat gently on the stovetop.
• Customize the Greens: While kale is traditional, Swiss chard, spinach, or even collard greens can be used instead.
• Thicken to Your Liking: Adjust the amount of bread based on how thick you prefer your soup.

Variations

• Add Meat: For a heartier version, stir in cooked Italian sausage or pancetta.
• Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
• Vegan Option: This recipe is naturally vegan, but be sure to skip the Parmesan or use a dairy-free alternative.
• Different Beans: Swap cannellini beans for Great Northern beans or chickpeas if desired.

Storage Instructions

• Refrigerate: Store leftover ribollita in an airtight container in the fridge for up to 4 days.
• Freeze: Ribollita freezes well! Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it thickens too much.

Frequently Asked Questions (FAQ)

What is Ribollita?

Ribollita is a traditional Tuscan soup made with beans, vegetables, and stale bread. It’s known as a “peasant dish” because it was originally created to use up leftover bread and simple pantry ingredients.

Can I make this gluten-free?

Yes! Replace the bread with gluten-free bread, or skip it altogether for a lighter version of the soup.

What kind of bread works best?

Crusty breads like ciabatta, sourdough, or baguettes are ideal for ribollita. Stale bread is preferred, but you can toast fresh bread for similar results.

Can I use canned tomatoes?

Yes, canned diced tomatoes work perfectly for this recipe. For a more robust tomato flavor, you can use fire-roasted tomatoes.

Conclusion

There you have it—Tuscan Ribollita Soup, a hearty, flavorful dish that brings the rustic charm of Italy right to your kitchen. This soup is perfect for feeding a crowd or prepping ahead for cozy meals throughout the week. It’s simple, wholesome, and bursting with flavor in every bite.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share your photos on Pinterest. And if you’re looking for more comforting Italian dishes, check out my minestrone soup or creamy Tuscan chicken—you won’t be disappointed!

Nutritional Information (Per Serving, Approximate)

• Calories: 280
• Carbohydrates: 40g
• Protein: 10g
• Fat: 7g
• Fiber: 8g
• Sugar: 7g

Enjoy every warm, comforting bite of this Tuscan classic—it’s sure to become a family favorite! 😊🍲