Ribollita (Tuscan Bread & Vegetable Soup)
A classic Tuscan vegetable soup made with cannellini beans, winter greens, olive oil, and stale bread, gently simmered and reheated for depth and structure.
Equipment
- Equipment
Ingredients
Ingredients
- 1 cup dried cannellini beans cooked (or 2 × 15-oz cans, drained)
- 3 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 1 carrot diced
- 1 celery stalk diced
- 2 garlic cloves minced
- 1 bunch Tuscan kale cavolo nero, chopped
Liquids & Structure
- 4 cups vegetable stock or reserved bean cooking liquid
- 3 –4 cups stale Tuscan-style bread torn
- 1 Parmigiano-Reggiano rind optional
- Freshly ground black pepper to taste
Instructions
Instructions
- Heat 3 tablespoons extra-virgin olive oil in a Dutch oven over medium heat.
- Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk; cook 8–10 minutes until soft and translucent.
- Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- Stir in 1 cup cooked cannellini beans, 1 chopped bunch Tuscan kale, 4 cups vegetable stock, and 1 Parmigiano-Reggiano rind (optional). Bring to a gentle simmer.
- Layer 3–4 cups torn stale bread into the pot, pressing lightly into the liquid without stirring aggressively.
- Simmer uncovered 30–40 minutes over low heat until thick and cohesive.
- Remove from heat and allow to cool completely. Reheat gently before serving and finish with black pepper and olive oil as needed.
Notes
Notes
Ribollita thickens as it rests; texture improves after reheating.
Avoid boiling, which breaks down the bread and muddies flavor.
Adjust consistency with a splash of water or stock only after reheating.
Storage & Make-Ahead
- Refrigerator: Store cooled ribollita in an airtight container for up to 4–5 days. Flavor and texture improve after the first day.
- Freezer: Freeze for up to 3 months without cheese. Thaw overnight in the refrigerator.
- Reheating: Reheat gently over low heat, adding a small splash of water or stock only if needed. Avoid boiling.
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