Ribollita Soup
Ribollita is a thick Tuscan soup with cannellini beans, kale, cabbage, vegetables, tomato, olive oil, and day-old bread.
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1 hrtotal
Prep 15 min · Cook 45 min
- Serves
- 3
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 3 servings.
You'll need: Stovetop.
No inactive time is needed; add bread near the end so it thickens the soup without losing every bit of texture.
Method
Heat olive oil in a deep pot. Add onion, carrot, and celery, then cook until softened.
Add garlic and cook briefly until fragrant.
Add tomato puree, cannellini beans, kale, cabbage, water, salt, and black pepper powder.
Bring to a boil, then simmer until the vegetables are very tender and the soup looks hearty.
Add the torn bread and simmer again until the bread softens and thickens the soup.
Taste and adjust seasoning. Serve hot with a small drizzle of olive oil if desired.
How to tell it's done
The soup should be thick, spoonable, and rustic, with soft beans, vegetables, and bread.
Getting it right
Tip
Ribollita should be thick and rustic, not thin like a clear broth.
What to serve it with
Serve as a hearty lunch or dinner soup with extra bread if desired.
Common mistakes
- The soup becomes either thin or gluey.
- Simmer vegetables until tender, add bread near the end, and stop when the soup is thick but still spoonable.
Substitutions
- Use day-old bread because it thickens the soup without turning gluey too quickly.
- Use cooked white beans only as a fallback if Cannellini Beans are unavailable.
- Kale gives the closest broad-market version; traditional cavolo nero can be used where available.
Storing and reheating
Refrigerate ribollita for up to 4 days. Reheat with a splash of water if very thick; freeze for up to 2 months.
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