Ribollita – Italian Bean Soup

Why You’ll Love This Recipe

Ribollita is a hearty Tuscan soup traditionally made with leftover vegetables, beans, and stale bread. Translating to “reboiled,” this rustic dish gets better each time it’s reheated, making it a perfect make-ahead comfort meal. Packed with fiber-rich cannellini beans, leafy greens, and savory vegetables, Ribollita is both nutritious and deeply satisfying, ideal for cold days or whenever you’re craving a warming, wholesome bowl.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oilonioncarrotcelerygarliccannellini beans (cooked or canned)tomatoes (crushed or diced)Tuscan kale or cavolo nerocabbage (savoy or green)day-old bread (preferably rustic or sourdough)vegetable broththymebay leafsalt and pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion, carrot, and celery. Sauté until softened, about 10 minutes.

Stir in minced garlic and cook for another minute.

Add tomatoes, beans, chopped kale, and cabbage. Stir to combine.

Pour in vegetable broth and add thyme, bay leaf, salt, and pepper.

Bring to a simmer and cook uncovered for 30-40 minutes, stirring occasionally.

Add chunks of day-old bread to the soup and stir until it starts to break down and thicken the broth.

Simmer for an additional 10 minutes to meld flavors.

For best results, let the soup cool, refrigerate, and reheat before serving to allow flavors to deepen.

Servings and timing

This recipe serves 6.Preparation time: 15 minutesCooking time: 50 minutesTotal time: 1 hour 5 minutes

Variations

Add pancetta or Italian sausage for a meaty version.

Use spinach or Swiss chard if kale isn’t available.

Add a Parmesan rind during simmering for extra depth of flavor.

Top with a drizzle of good olive oil or grated Parmesan before serving.

Use gluten-free bread to make the soup gluten-free.

storage/reheating

Store Ribollita in an airtight container in the refrigerator for up to 5 days.It can also be frozen for up to 2 months.Reheat gently on the stovetop, adding a bit of water or broth to loosen the texture if needed.

FAQs

What does “Ribollita” mean?

“Ribollita” means “reboiled” in Italian, referring to how the soup is reheated and improved over time.

Can I make Ribollita without bread?

Yes, though bread is traditional and adds thickness, you can skip it or use a gluten-free substitute.

Is Ribollita vegan?

Yes, as long as you use vegetable broth and avoid meat-based additions like pancetta.

Can I use canned beans?

Absolutely, canned cannellini beans work perfectly and save time.

What kind of bread is best?

Day-old rustic, sourdough, or country-style bread works best as it holds up well in the soup.

Why does Ribollita taste better the next day?

Resting allows the flavors to meld and deepen, making each reheated bowl more flavorful.

Is Ribollita healthy?

Yes, it’s full of fiber, plant-based protein, and nutrients from vegetables and beans.

Can I blend Ribollita?

Traditionally it’s not blended, but you can partially mash some beans or vegetables for a creamier texture.

Can I add pasta?

Pasta isn’t traditional in Ribollita, but small shapes like ditalini can be added for variation.

Do I need to soak dried beans?

If using dried beans, soak overnight and cook them until tender before adding to the soup.

Conclusion

Ribollita is a comforting and nourishing Italian soup that brings warmth and flavor to your table with every bowl. Rooted in frugality and rich in tradition, this dish transforms simple, humble ingredients into something incredibly satisfying. Whether served fresh or reboiled, Ribollita is a timeless recipe worth revisiting again and again.

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