Ribollita (Tuscan Bean Soup)

Here’s an authentic Ribollita recipe—the classic Tuscan bean and vegetable soup, hearty, healthy, and perfect for cozy meals. Ribollita literally means “reboiled,” as it’s traditionally made with leftover vegetables and bread and tastes even better the next day.

Ribollita (Tuscan Bean Soup)

Ingredients (serves 6–8):

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2–3 cloves garlic, minced

• 1 medium potato, diced (optional)

• 1 zucchini, diced (optional)

• 1 small bunch kale or cavolo nero (Tuscan kale), chopped

• 1 (14 oz / 400 g) can diced tomatoes

• 1–2 cups cooked cannellini beans (or 1 can, drained and rinsed)

• 4 cups vegetable or chicken broth

• 1 teaspoon dried thyme or Italian seasoning

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 2–3 slices stale or day-old country bread, torn into chunks

• Extra virgin olive oil for drizzling

• Optional: grated Parmesan cheese for serving

Instructions:

1. Sauté the vegetables:
   In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5–7 minutes until softened.

2. Add vegetables and seasonings:
   Stir in potato, zucchini, kale, diced tomatoes, thyme, salt, and pepper. Cook 5 minutes.

3. Add beans and broth:
   Add beans and vegetable broth. Bring to a simmer and cook 20–30 minutes until all vegetables are tender.

4. Add bread:
   Stir in chunks of stale bread, allowing them to soak up the soup. The soup should be thick and hearty.

5. Adjust consistency:
   Add more broth or water if too thick. Simmer 5–10 more minutes.

6. Serve:
   Ladle into bowls, drizzle with extra virgin olive oil, and sprinkle with Parmesan if desired. Ribollita tastes even better the next day after the flavors meld.

Tips & Variations:

• Vegetarian: Keep it vegetarian by using vegetable broth.

• Beans: Use a mix of cannellini, kidney, or borlotti beans for variety.

• Greens: Tuscan kale (cavolo nero) is traditional, but Swiss chard or spinach works too.

• Make ahead: Ribollita improves after a day—reheat slowly for best flavor.

💡 Pro tip: Traditionally, Ribollita is cooked twice: leftover soup is reheated and thickened, giving it a rich, comforting flavor.

I can also give a shortcut 30-minute Ribollita version that’s just as flavorful but uses canned vegetables and pre-cooked beans for a fast weeknight meal.