Authentic Tuscan Ribollita Recipe (Classic Italian White Bean & Kale Soup)
Yield: Approx. 8 cups
Classic Tuscan Ribollita (White Bean & Bread Soup)
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Ribollita (meaning "reboiled") is a legendary Tuscan peasant soup crafted from hearty greens, sweet root vegetables, creamy Cannellini beans, and crusty stale bread. Slow-simmered and finished with a generous drizzle of good extra virgin olive oil, it gets richer and more flavorful as it sits.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
- For the Aromatics & Base:
- 3 tbsp extra virgin olive oil (plus more for finishing)
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano (or 1 tbsp fresh thyme)
- ½ tsp red pepper flakes (optional, for gentle warmth)
- 1 pinch fine sea salt and fresh black pepper, to taste
- For the Vegetables & Beans:
- 2 tbsp tomato paste
- 1 can (14.5 oz) crushed or diced Italian tomatoes
- 3 cups (15 oz canned) cooked Cannellini beans, drained and rinsed (divided)
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 parmesan rind (optional, for extra rich flavor)
- 1 bunch (approx. 8 oz) Lacinato kale (Tuscan kale/cavolo nero), ribs removed and leaves coarsely chopped
- ½ small head Savoy cabbage or Swiss chard, chopped
For the Bread & Serving:
- 4–5 cups stale, crusty Italian or sourdough bread, torn into bite-sized chunks
- Freshly grated Parmesan cheese (for serving)
- Flaky sea salt & fresh black pepper
Instructions
- Puree Half the Beans:
Take half of the Cannellini beans (1½ cups) and blend them with ½ cup of broth in a blender or food processor until smooth. Set aside. (This adds a luxurious, creamy texture to the broth without heavy cream.) - Build the Flavor Base (Soffritto):
Heat 3 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and sweet (about 8–10 minutes). - Bloom Aromatics & Tomato Paste:
Stir in the minced garlic, dried oregano, red pepper flakes, and tomato paste. Cook for 2 minutes until the tomato paste darkens to a deep red brick shade and smells fragrant. - Simmer the Soup:
Add the crushed tomatoes, remaining whole Cannellini beans, bean puree, remaining vegetable broth, and the Parmesan rind. Bring to a boil, then reduce heat to low and let simmer uncovered for 20 minutes. - Add Greens:
Stir in the chopped Tuscan kale and cabbage. Simmer for another 10–15 minutes until the greens are tender and dark green. Remove and discard the Parmesan rind. Season with salt and black pepper to taste. - Add Bread & "Reboil" (Ribollita):
Submerge the stale bread chunks directly into the simmering soup. Turn off the heat, cover the pot, and let it sit for 10–15 minutes until the bread absorbs the savory liquid and softens into a hearty porridge-like consistency. - Garnish & Serve:
Ladle into warm bowls. Top each serving with a generous drizzle of high-quality extra virgin olive oil and freshly grated Parmesan cheese.
Notes
- The Bread Matters: Traditional Ribollita relies on unsalted, stale Tuscan white bread (pane toscano). Sourdough, ciabatta, or any rustic artisan bread works wonderfully. Avoid soft sandwich bread as it dissolves into mush.
- Make Ahead / Reheating: Like most stews, Ribollita tastes even better the next day as the bread and broth fully integrate. Reheat over low heat, adding a splash of fresh broth or water if it gets too thick.
- Make it Vegan: Omit the Parmesan rind and substitute the Parmesan topping with nutritional yeast or a vegan parmesan substitute.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 1mgSodium: 786mgCarbohydrates: 41gFiber: 10gSugar: 5gProtein: 15g
