Ribollita Recipe

Ribollita is a hearty Tuscan soup that’s as comforting as it is flavorful, blending rustic charm with nourishing ingredients. This dish combines creamy cannellini beans, tender vegetables, and crusty bread into a rich, satisfying texture that’s perfect for chilly evenings. With just 20 minutes of prep and 40 minutes of cooking, it’s a quick yet deeply rewarding meal that feels like a warm hug in a bowl.

The flavors of Ribollita are a delightful balance of earthy kale, sweet carrots, and aromatic herbs, all simmered to perfection. Each spoonful offers a medley of textures, from the velvety beans to the softened bread that soaks up the savory broth. It’s a dish that’s both wholesome and indulgent, proving that simple ingredients can create something truly extraordinary.

What You’ll Need for Ribollita?

• 8 ounces crusty sourdough bread or ciabatta bread (ideally stale, torn into pieces)
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, diced
• 2 celery stalks or 1 medium fennel bulb, diced
• 2 medium carrots, diced
• 1 teaspoon sea salt
• Freshly ground black pepper (to taste)
• 3 garlic cloves, grated
• 1 teaspoon chopped fresh rosemary
• ¼ cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1½ cups cooked cannellini beans (drained and rinsed)
• Parmesan rind (plus grated cheese for serving)
• 1 (8-ounce) bunch lacinato kale (stemmed, leaves torn)

How to Make Ribollita?

1. Prepare the bread: If using fresh bread, preheat the oven to 350°F. Line a baking sheet with parchment paper, spread the bread in an even layer, and bake for 10 to 20 minutes, or until dry. Set aside.
2. Cook the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery (or fennel), carrots, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
3. Add aromatics and wine: Stir in the garlic, rosemary, and wine. Cook for 1 to 2 minutes to let the wine reduce slightly.
4. Simmer the soup: Add the diced tomatoes, vegetable broth, cannellini beans, and Parmesan rind. Cover and simmer for 20 minutes.
5. Incorporate kale and bread: Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Add half the bread and season to taste. For a thicker soup, add more bread as desired.
6. Serve: Ladle the ribollita into bowls. Top with additional bread if desired, and finish with a drizzle of olive oil and grated Parmesan. Enjoy!

How to Store and Reheat Your Ribollita?

Ribollita tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. For a quick fix, microwave it in 1-minute intervals, stirring in between.

Make It Your Own: Recipe Variations

Feel free to customize your ribollita! Swap lacinato kale for spinach or Swiss chard, or use chickpeas instead of cannellini beans. For a heartier version, add diced potatoes or zucchini. If you’re not a fan of wine, simply skip it—the dish will still be delicious.

Perfect Pairings: Serving Suggestions

Serve your ribollita with a drizzle of extra-virgin olive oil and a sprinkle of grated Parmesan for added richness. Pair it with a crisp green salad or a slice of toasted sourdough for a complete meal. A glass of dry white wine complements the flavors beautifully.

Time-Saving Tips for Busy Cooks

To save time, use pre-chopped veggies from the store or a food processor. If you don’t have stale bread, toast fresh bread in the oven while prepping the soup. For an even quicker version, use canned beans instead of cooking them from scratch.

Why the Parmesan Rind Matters

Don’t skip the Parmesan rind—it adds a deep, savory flavor to the soup. If you don’t have one on hand, save rinds from your Parmesan wedges and store them in the freezer for future use. It’s a simple trick that elevates the dish!

Ribollita

Amy

Ribollita is a hearty Tuscan soup that’s as comforting as it is flavorful, blending rustic charm with nourishing ingredients. With just 20 minutes of prep and 40 minutes of cooking, it’s a quick yet deeply rewarding meal that feels like a warm hug in a bowl.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Cuisine Italian cuisine

Servings 6

Ingredients

  

1x2x3x

• 8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, diced
• 2 stalks celery or 1 medium fennel bulb, diced
• 2 medium carrots, diced
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 cloves garlic, grated
• 1 teaspoon chopped fresh rosemary
• 1/4 cup dry white wine
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 1/2 cups cooked cannellini beans, drained and rinsed
• Parmesan rind, plus grated cheese for serving
• 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

Instructions

 

• If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.
• Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
• Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes.
• Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.
• Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan.

Keyword bread soup, Tuscan soup, vegetable stew

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