Ribollita (Tuscan Bean and Bread Soup)
Ribollita
A thick Tuscan soup of cannellini beans, cavolo nero (Tuscan kale), vegetables, and bread, traditionally reboiled the next day — hence the name. Ribollita is possibly the most filling soup in Italian cuisine, packed with fibre and plant protein from the beans.
Time
60m
Servings
6
Difficulty
easy
Budget
$
The Story
Ribollita, meaning 'reboiled,' was born from the Tuscan tradition of stretching yesterday's leftover minestrone by adding stale bread and cooking it again. This second cooking melts the bread into the soup, creating a porridge-like thickness that makes it incredibly satisfying. The dish is inseparable from Tuscan peasant cooking and the resourcefulness of making excellent food from humble ingredients.
✓Healthy Swaps & Tips
- • Use whole-grain bread for added fibre.
- • Add extra kale — it shrinks down significantly and adds almost no calories.
- • Top with a poached egg for an extra 6g protein per serving.
Ingredients
- 800g (2 cans)canned cannellini beansdrained, half roughly mashed
- 200gcavolo nero or Tuscan kalestems removed, roughly chopped
- 150gday-old rustic breadtorn into pieces
- 1oniondiced
- 2carrotdiced
- 2 stalkscelerydiced
- 200gcanned crushed tomatoes
- 3 clovesgarlicminced
- 3 tbspolive oil
- 1Lvegetable broth
- 1 sprig eachfresh rosemary and thyme
- to tastesalt and pepper
Instructions
Heat 2 tbsp olive oil in a large pot. Sauté the soffritto (onion, carrot, celery) for 5 minutes.
Add garlic, rosemary, and thyme. Cook for 1 minute.
Add tomatoes and cook for 3 minutes.
Add broth, whole beans, and mashed beans. Simmer for 15 minutes.
Add kale and cook for 10 minutes until tender.
Stir in bread pieces. Cook for another 10–15 minutes, stirring occasionally, until the soup is very thick.
Drizzle with the remaining olive oil and season well. Serve hot.
Common Questions
What is cavolo nero?
Also called Tuscan kale, lacinato kale, or dinosaur kale. It has dark, narrow leaves with a slightly sweeter, more delicate flavour than curly kale.
Can I make ribollita without bread?
You can, but it becomes a regular bean soup. The bread is what makes ribollita distinctive — it creates the thick, almost porridge-like consistency.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
