This Ribollita is a comforting Tuscan-style vegetable and bread soup that turns simple pantry ingredients into a rich, hearty meal. Made with tender cannellini beans, nourishing greens, and crusty bread, it’s the kind of rustic dish that feels warming, filling, and deeply satisfying, especially on chilly days.
Why You’ll Love This Recipe
It uses simple, affordable ingredients you may already have
The soup becomes even more flavorful the next day
Naturally hearty and filling without being heavy
Perfect for meal prep and make-ahead dinners
Easy to customize with different vegetables or greens
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 pinch red pepper flakes
1 can (400 g / 14 oz) crushed tomatoes
2 cans (425 g / 15 oz each) cannellini beans, drained and rinsed
1 bunch Tuscan kale, stems removed and leaves chopped
6 cups vegetable broth
1 Parmesan rind (optional)
3 cups stale crusty bread, torn into bite-sized pieces
Salt, to taste
Black pepper, to taste
Extra virgin olive oil, for serving
Freshly grated Parmesan cheese, for serving
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Add the minced garlic and red pepper flakes. Stir and cook for about 1 minute, just until the garlic releases its aroma.
Pour in the crushed tomatoes and add the cannellini beans. Stir well and let cook for 2 to 3 minutes to combine the flavors.
Add the vegetable broth and the Parmesan rind, if using. Bring the soup to a gentle simmer.
Stir in the chopped Tuscan kale. Cook for 10 to 15 minutes, until the greens are tender.
Add the torn bread pieces to the pot and gently stir. Let the soup simmer for another 5 minutes so the bread absorbs the broth and thickens the soup.
Remove the Parmesan rind. Season with salt and black pepper to taste.
Serve hot with a drizzle of olive oil and freshly grated Parmesan on top.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Variations
Use Swiss chard or spinach instead of kale; add spinach during the last few minutes of cooking
Replace cannellini beans with Great Northern or navy beans
Add diced zucchini or potatoes for extra heartiness
Mash a portion of the beans before adding them for a creamier texture
Make it thicker by adding extra bread or thinner by adding more broth
Storage/Reheating
Store leftover Ribollita in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Ribollita can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQs
What does Ribollita mean?
Ribollita means “reboiled” in Italian, referring to the traditional method of reheating the soup the next day.
Can I make Ribollita ahead of time?
Yes, this soup tastes even better after resting overnight, making it ideal for meal prep.
Is Ribollita supposed to be thick?
Yes, traditional Ribollita is quite thick due to the bread absorbing the broth.
Can I make this recipe without bread?
You can omit the bread, but the soup will be more brothy and less traditional.
What type of bread works best?
Crusty, rustic bread such as country-style or sourdough works best, especially when slightly stale.
Can I use canned beans instead of dried beans?
Yes, canned cannellini beans work perfectly and save time.
How do I prevent the soup from becoming too thick?
Add extra vegetable broth when reheating to reach your desired consistency.
Can I make Ribollita spicy?
You can increase the amount of red pepper flakes to add more heat.
Is Ribollita suitable for freezing?
Yes, it freezes well and keeps its flavor for up to 3 months.
Can I add other vegetables?
Absolutely, vegetables like potatoes, leeks, or cabbage can be added based on what you have available.
Conclusion
Ribollita is a timeless, rustic soup that proves simple ingredients can create incredible flavor. With its hearty texture, comforting warmth, and ability to improve with time, this Tuscan classic is perfect for cozy dinners, meal prep, and sharing with family. Once you try it, it’s sure to become a regular favorite in your kitchen.
Ribollita is a hearty Tuscan vegetable and bread soup made with cannellini beans, kale, and crusty bread. It’s rich in flavor, comforting, and perfect for chilly days or make-ahead meals.
Ingredients
1 medium onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 pinch red pepper flakes
1 can (400 g / 14 oz) crushed tomatoes
2 cans (425 g / 15 oz each) cannellini beans, drained and rinsed
1 bunch Tuscan kale, stems removed and leaves chopped
6 cups vegetable broth
1 Parmesan rind (optional)
3 cups stale crusty bread, torn into bite-sized pieces
Salt, to taste
Black pepper, to taste
Extra virgin olive oil, for serving
Freshly grated Parmesan cheese, for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until soft and fragrant.
Add the minced garlic and red pepper flakes. Cook for 1 minute until aromatic.
Stir in the crushed tomatoes and cannellini beans. Cook for 2–3 minutes to blend the flavors.
Add the vegetable broth and Parmesan rind, if using. Bring to a gentle simmer.
Stir in the chopped Tuscan kale and cook for 10–15 minutes until tender.
Add the bread pieces and gently stir. Simmer for another 5 minutes so the bread absorbs the broth and thickens the soup.
Remove the Parmesan rind. Season with salt and black pepper to taste.
Serve hot with a drizzle of olive oil and freshly grated Parmesan.
Notes
Use day-old rustic bread like sourdough for best texture.
Ribollita thickens as it sits—add more broth when reheating if needed.
Swap kale with Swiss chard or spinach if preferred.
The soup is even better the next day—ideal for meal prep.
Freezes well for up to 3 months; thaw and reheat gently.
