Ribollita is a classic Tuscan soup built from humble vegetables, beans, greens, and day-old bread. Its name means “reboiled,” reflecting the way the soup becomes even more cohesive after resting and reheating.
Cook the vegetables slowly enough to soften their edges, then add the beans and greens before folding in bread that thickens the broth naturally.
Use sturdy country bread rather than soft sandwich bread; its irregular crumb holds the soup without disappearing immediately.
Serving Suggestions
Finish each bowl with extra-virgin olive oil and serve with a bitter green salad or grilled vegetables.
Recipe Notes
Ribollita thickens overnight. Reheat gently with a little water or stock and refrigerate for up to 4 days.
Italian Ribollita (Tuscan Bean and Greens Soup)
A rustic Tuscan soup of white beans, greens, vegetables, tomatoes, olive oil, and torn bread.
Ingredients
Equipment
Method
Cook the soup:
- Warm the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery with half the salt and cook for 8 minutes, until softened. Stir in the garlic and thyme for 1 minute.
- Add the tomatoes, stock, beans, remaining salt, and black pepper. Bring to a simmer and cook uncovered for 20 minutes so the vegetables become tender.
- Stir in the kale and simmer for 8 minutes, until wilted but still green.
Finish with bread:
- Fold the torn bread into the soup and simmer for 5 minutes, stirring once or twice, until the broth is thickened and the bread is tender.
- Rest for 10 minutes off the heat. Spoon into bowls and finish with olive oil and black pepper.
Nutrition
Notes
- For the best texture, use beans cooked until creamy but not falling apart.
- If using fresh bread, toast it lightly first so it can absorb the broth without turning gummy.
