Ribollita is a Tuscan white bean soup that is thickened with day-old bread. Crammed with flavorful greens, it is a scrumptious, comforting meal in a bowl.

Ribollita, a basic Tuscan soup, is the definition of a scrumptious meal made with easy elements. We’re speaking actually easy—this flavorful Italian soup was initially a solution to stretch leftovers. It was made by reheating bean and vegetable soup and including day-old bread to thicken it. The truth is, ribollita means “reboiled.”

My ribollita recipe doesn’t begin with leftovers. However within the Italian custom, it does ship wealthy taste with fundamental elements. I start by sautéing onion, carrot, and celery in a beneficiant glug of olive oil. Then, I add garlic, recent rosemary, and a splash of white wine. When the wine cooks down, tomatoes, beans, broth, and a Parmesan rind go into the pot. All of it simmers collectively in order that the flavors can develop, after which I end the soup with Tuscan kale and cubes of bread. Tip: Serve the soup with extra toasted bread cubes (aka croutons!) on prime for crunch.

This ribollita recipe is savory, hearty, and comforting. To me, it’s the right chilly climate meal. I hope you adore it too!

Ribollita Elements

Right here’s what you’ll must make this ribollita recipe:

Bread, after all! When you have a hunk of stale bread in your counter, now’s the time to make use of it! In the event you don’t, observe the directions within the recipe beneath for toasting recent bread. I like to recommend utilizing ciabatta, nation bread, or good crusty sourdough.
Onion, carrot, and celery – These greens create the fragrant base of the soup, often known as a soffritto in Italian. You’ll sauté them in olive oil earlier than including the opposite elements. Tip: For a scrumptious variation on this recipe, strive utilizing fennel as a substitute of celery. Its anise-like taste provides nice complexity to the soup!
Garlic – It deepens the soup’s savory taste.
Recent rosemary – For woodsy, citrusy taste. Not a rosemary individual? Use recent thyme as a substitute.
Vegetable broth – Make home made vegetable inventory, or use store-bought.
Dry white wine and diced tomatoes – They make the broth tangy and vibrant.
Beans – You’ll be able to’t make Tuscan bean soup with out beans! I like to make use of creamy white beans, akin to cannellini beans, however cooked cranberry beans work properly too.
Kale – Any selection works right here, however Tuscan kale, additionally referred to as lacinato kale or cavolo nero, is very scrumptious.
Parmesan cheese – Simmer a Parmesan rind within the soup so as to add wealthy, nutty taste, and serve with grated Parmesan on prime. In the event you’re vegetarian, make sure you search for a model made with vegetarian enzymes (BelGioioso makes a very good one). In the event you’re vegan, be happy to skip it.
And salt and pepper – To make all of the flavors pop!

Discover the whole recipe with measurements beneath.

Learn how to Make Ribollita

In the event you’re beginning with recent bread, step one on this recipe is toasting it. Reduce or tear it into roughly 1-inch items, and unfold it in an excellent layer on a big baking sheet. Bake in a 350°F oven for 10 to twenty minutes, or till dry. As in comparison with recent bread, the dry bread will higher absorb taste and meld into the soup.

Subsequent, prepare dinner the soffritto. Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrots, celery, salt, and a number of other grinds of pepper and prepare dinner till the greens soften, 10 to fifteen minutes.

Then, simmer the soup. Stir within the garlic, rosemary, and wine adopted by the tomatoes, broth, beans, and Parmesan rind. Cowl and simmer for 20 minutes to develop the flavors.

Lastly, add the kale and bread. Uncover the soup and take away the Parmesan rind. Stir within the kale and prepare dinner till it wilts. Add half the bread and season to style, including extra bread should you desire a thicker ribollita soup.

Ladle the soup into bowls, and prime with toasted bread for crunch. Drizzle with olive oil, and bathe with grated Parm. I additionally like to sprinkle purple pepper flakes on my bowl for warmth.

Take pleasure in!

Extra Favourite Soup Recipes

In the event you love this recipe, strive one in every of these hearty soups subsequent:

Wish to strive one other Tuscan dish? Take a look at my panzanella recipe!

Ribollita Recipe

Prep Time: 20 minutes minutes

Cook dinner Time: 40 minutes minutes

Complete Time: 1 hour hr

Serves 6

Ribollita is a Tuscan soup that is crammed with beans and greens and thickened with bread. Made with easy elements, this basic Italian dish is a hearty, comforting meal in a bowl.

8 ounces crusty sourdough bread or ciabatta bread, ideally stale, torn2 tablespoons extra-virgin olive oil, plus extra for serving1 medium yellow onion, diced2 celery stalks or 1 medium fennel bulb, diced2 medium carrots, diced1 teaspoon sea saltFreshly floor black pepper3 garlic cloves, grated1 teaspoon chopped recent rosemary¼ cup dry white wine1 (14-ounce) can diced tomatoes4 cups vegetable broth1½ cups cooked cannellini beans, drained and rinsedParmesan rind, plus grated cheese for serving1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

Cook dinner ModeStop your display from going darkish

If utilizing recent bread, preheat the oven to 350°F and line a baking sheet with parchment paper.

Unfold the bread in an excellent layer on the baking sheet and bake for 10 to twenty minutes, or till dry. Put aside.

Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, celery, carrots, salt, and a number of other grinds of pepper and prepare dinner, stirring often, for 10 to fifteen minutes, or till very tender.

Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cowl and simmer for 20 minutes.

Uncover and take away the Parmesan rind. Stir within the kale and prepare dinner for five minutes, or till wilted. Stir in half the bread and season to style. In the event you like a thicker ribollita, add extra bread.

Ladle the ribollita into bowls. High with extra bread, if desired. Serve with drizzles of olive oil and grated Parmesan.