Ribollita
Ribollita is a hearty Tuscan soup made with stale bread, vegetables, and beans for a warming, nutritious meal. Perfect for chilly nights, it's both satisfying and easy to make.
Prep
15 minutes
Cook
35 minutes
Level
Medium
Serves
4
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Illustrated cooking guide
Step-by-step visual method
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Instructions
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables start to soften.
- 3
Stir in the minced garlic and zucchini, cooking for an additional 2 minutes.
- 4
Add the chopped kale and cook until wilted, about 3 minutes.
- 5
Pour in the canned tomatoes along with their juice, the cooked cannellini beans, and the vegetable broth. Stir well to combine.
- 6
Season with dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- 7
Add the torn pieces of stale bread to the pot and stir. Allow it to simmer for another 10 minutes, letting the bread absorb the broth and flavor.
- 8
Taste and adjust the seasoning, adding more salt and pepper if necessary.
- 9
Serve hot, garnished with freshly grated Parmesan cheese if desired.
Tips
Using day-old bread works best for texture. Avoid fresh bread as it won't absorb the broth properly.
Feel free to add any leftover cooked vegetables you have on hand for added flavor and nutrition.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The soup can also be frozen for up to 3 months, but the texture may change when reheated.
Substitutions
- For a gluten-free version, use gluten-free bread instead of crusty bread.
What to Serve With
- Crusty bread
- A simple green salad
Common Mistakes
- Not using enough stale bread which may lead to a soupy texture instead of a thick stew.
- Overcooking the kale can make it mushy. Add it toward the end of the cooking process.
Recipe FAQ
Can I make Ribollita ahead of time?
Yes, Ribollita tastes even better the next day. Store it in the fridge and reheat it on the stovetop.
What can I use instead of cannellini beans?
You can substitute with kidney beans or navy beans if you prefer.
Is Ribollita vegan?
Yes, this recipe is vegan. Just skip the Parmesan cheese when serving.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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