Ribollita Recipe
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This Ribollita Recipe is a rustic Italian classic made with vegetables and day-old bread. This traditional “clean out your fridge” recipe is packed with flavor and gets even better as it sits, making it perfect for cozy family meals. Hearty and filling, it’s an authentic Tuscan dish that brings the taste of Italy straight to your kitchen.
Serve with Crusty Bread.
Quick Look: Ribolita Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 8 people
- Dietary Info: Vegetarian, can be made gluten-free
- Method: Simmered vegetable soup with bread added to thicken
- Technique: First, build a flavorful base by sautéing aromatics, simmer vegetables and beans until tender, then stir in torn bread to naturally thicken into a hearty, rustic soup
- Flavor/Texture: Hearty, rustic, savory, thick, vegetable-rich, comforting
Why You’ll Love This Recipe
Leave it to the Italians to create the ultimate soup that not only warms you up but also makes excellent use of leftovers.
At its heart, this is a classic example of cucina povera (poor cooking), where simple, humble ingredients come together beautifully—in this case, a “re-boiled” soup made with day-old bread and a variety of seasonal vegetables.
As the flavors continue to meld, the soup becomes even more delicious over the next few days, making it perfect for both busy weeknights and relaxed weekend cooking. This recipe is adapted from my Tuscan friend, and I know you’ll love it just as much as we do.
If you enjoy cozy, comforting soups like this, you’ll also love my Navy Bean Soup and Pasta e Fagioli!
Made With Amore,
“I tried this recipe, and it was delicious!! It tasted like the soup we had in Italy, so brough back nice memories!! I love your recipes!”
– Sandy
Table of Contents
Simple Ingredients
There are many variations to the Tuscan ribollita soup; here are the ingredients we use in our family recipe.
- Leftover Bread: Traditional day-old, rustic bread soaks up the flavorful broth, thickening the soup into a stew-like consistency.
- Tuscan Kale: Also known as Lacinato kale or cavolo nero, this dark leafy green adds earthy depth and a slightly bitter contrast.
- Whole Peeled Tomatoes: Slowly break down into a rich, slightly tangy base, infusing the soup with deep umami flavor.
- Cannellini Beans: Creamy and protein-rich, these classic Italian beans give the soup its signature hearty texture and make it extra satisfying.
- Onion, Carrots, And Celery: The essential soffritto that builds the foundational flavor of the entire dish
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Rice Or Pasta Addition: Stir in cooked rice or small pasta shapes for an even heartier, more filling version. You’d love my Minestrone Soup.
- Greens Substitutions: Swap Tuscan kale with spinach, Swiss chard, cabbage, or collard greens depending on what you have. Try my Italian Sausage Soup with Spinach next!
- Tomato Swap: Use canned tomatoes instead of fresh for convenience while keeping rich flavor.
- Herb Variations: Change up the flavor profile by using different herb combinations like thyme, rosemary, or bay leaf blends.
How To Make Ribollita Soup
This soul-warming dish is slow-simmered to perfection, deepening in flavor with every bite. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- First, place the olive oil, onion, and garlic in a pot over medium heat. Cook, stirring frequently, until soft.
- Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened.
- Add the zucchini and cook, occasionally stirring, until soft.
- Now, add the kale, and cook – keep stirring – until the greens are very soft.
- After this, add the tomatoes and their juice, making sure to break up the tomatoes with a spoon.
- Next, add 2 quarts of water, the bay leaf, thyme, and beans. Season with salt. Bring to a boil, and then reduce to a simmer. Cook until the vegetables are tender. Finally, remove the bay leaf.
- Add the bread and parmigiano to the soup, and simmer until the bread is breaking apart and the soup is very thick.
- Remove from heat and let the soup rest for several minutes. Before serving, drizzle a generous amount of extra virgin olive oil over each portion.
Ribollita Recipe FAQs
You can, but I would recommend toasting it first to prevent it from becoming mushy.
Absolutely. It would be great with some stewed beef or browned hamburger.
You can freeze this soup in batches, it keeps well for months! When freezing do NOT add the bread, as it will become mushy in the freezer. To reheat, add it to a pot and slowly bring up to temperature. You can also add the frozen soup to a bowl with about 1/4 cup of water or vegetable stock and microwave for 2-3 minutes, stirring every 30 seconds.
Serving Suggestions
I love pairing this Tuscan bread soup with No Knead Focaccia Bread, fresh Italian Ciabatta Bread, or easy Italian Bread to soak up every bit of the rich, hearty broth. If you’re looking for a fuller Tuscan-inspired meal, serve it alongside a Pear Gorgonzola Salad, Crispy Breaded Chicken Cutlets , or a simple Lemon Arugula Salad to balance the richness of the soup.
My Pro Tips
Recipe Tips
- Use day-old rustic bread so it properly absorbs the broth and creates the signature thick, stew-like texture
- Build a strong flavor base by slowly sautéing onions, carrots, and celery until soft and fragrant before adding liquids
- Finish with good olive oil and Parmesan for richness and an authentic Tuscan finish
More Soup Recipes
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Ribollita Recipe
Ingredients
- 1 bunch Tuscan kale, cut into 2-inch ribbons
- 3 large carrots, peeled and diced
- 2 cups canned whole peeled tomatoes
- 2 zucchini, diced
- ½ yellow onion, diced
- 1 rib celery, diced
- 2 cloves garlic, sliced
- 2 cups cooked cannellini beans, half pureed half whole
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1 bay leaf
- 1 sprig thyme, leaves and stem removed
- Fine sea salt, to taste
- 1 chunk whole parmigiano cheese, about 1 tablespoon
- 1 to 2 cups 2-inch cubes stale bread
- Optional: red pepper flakes for topping
Instructions
- Place the olive oil, onion, and garlic in a pot over medium heat. Cook, stirring frequently, until the onions and garlic are soft, about 5 minutes.
- Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes.
- Add the zucchini and cook, stirring, until softened, about 8 more minutes.
- At this stage, add the kale, and cook – keep stirring – until the greens are very soft, about 8 minutes.
- Add the tomatoes and their juice, break up the tomatoes with a wooden spoon in the pot. Add 2 quarts of water, the bay leaf, the thyme, and beans. Season to taste with salt.
- Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.
- Add the bread cubes and parmigiano to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes.
- Remove from heat and let the soup rest for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving. Optional: sprinkle a few red pepper flakes for extra heat.
Notes
- Use day-old rustic bread so it properly absorbs the broth and creates the signature thick, stew-like texture
- Build a strong flavor base by slowly sautéing onions, carrots, and celery until soft and fragrant before adding liquids
- Finish with good olive oil and Parmesan for richness and an authentic Tuscan finish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe, and it was delicious!! It tasted like the soup we had in Italy, so brough back nice memories!! I Love your recipes!
So happy you loved this one! It’s a nostalgic recipe for me, as well.
This looks delicious! Wondering if have tried freezing? Looking for some recipes that I can double and freeze half for future meals.
Yes, you can freeze this yummy soup and it reheats great!
This Ribollita soup looks delicious! Will make it today replacing kale with escarole because that’s what I have
Enjoy it! Thank you so much.
Authentic soup recipe we make in Italy. It is a humble and nourishing soup recipe you will love.