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Vegetable Bread Soup – Hearty and filling, this authentic Tuscan Ribollita Recipe is one to make and eat all year! It’s a “clean out your fridge” soup- so gather your veggies! This is our authentic family recipe straight from Italy.
Serve with crusty bread.
This (vegetarian!) authentic Italian Tuscan ribollita (similar to pappa al pomodoro) is about as comforting as it gets packed- with hearty greens, meaty beans, and plenty of rich olive oil and day-old white bread.
Why You’ll Love This Recipe
Leave it to the Italians to find the ultimate soup that warms you up, and makes excellent use of leftovers.
A classic example of the simple and flavorful cucina povera* (poor cooking), this “re-boiled” soup uses day-old bread and a wide array of seasonal produce (think: swiss chard, leeks, carrots, or whatever you have in your fridge).
As the flavors blend, this soup only gets tastier over a few days, making it the perfect weekday or weekend dinner(s)! This recipe is adapted from my Tuscan friend. I know you will love it as much as we do.
You will also love this instant pot navy bean soup!
Table of Contents
Simple Ingredients
There are many variations to the ribollita soup. Here are the ingredients we use in our family recipe.
- Leftover Bread – Traditional day-old, rustic bread (like Tuscan bread) soaks up the flavorful broth, thickening the soup into a hearty, 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 to the rich broth.
- Carrots – Sweet and vibrant, carrots provide a natural touch of sweetness that balances the savory elements of the soup.
- Celery – A classic base ingredient, celery brings a subtle aromatic freshness and enhances the soup’s depth of flavor.
- Onion – Essential for building flavor, onions add a sweet-savory base that deepens as the soup simmers.
- Garlic – Adds an unmistakable Italian aroma and robust flavor, bringing warmth and depth to the dish.
- Zucchini – Softens beautifully in the broth, adding a mild, slightly sweet contrast to the heartier vegetables.
- 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.
- Bay Leaves – Impart a gentle, woodsy aroma that enhances the depth of the broth without overpowering the other ingredients.
- Thyme – A fragrant herb that adds earthy and slightly peppery notes, perfectly complementing the vegetables and beans.
- A chunk of Parmigiano Cheese (a secret trick!) – Simmering a Parmesan rind in the broth infuses the soup with rich, nutty umami and an extra layer of complexity.
You can make it your own by varying the veggies you have on hand. It is a great ‘clean out the fridge’ soup.
How To Make Ribollita Soup
This soul-warming dish is slow-simmered to perfection, deepening in flavor with every bite. Follow these step-by-step photos for how to make it. More in the printable recipe card at the bottom of this post.
Place the olive oil, onion, and garlic in a large 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.
Recipe Substitutions and Variations
The beauty of this comfort food recipe is that you can add or leave out anything you like. It changes throughout the year based on the ingredients you have available.
- Add rice or pasta
- Try different combinations of herbs
- Add peppers, black pepper, or pepper flakes for a spicy kick
- Use different greens like spinach, chard, cabbage, or collards
- Substitute canned for fresh tomatoes.
FAQ’s
You could use fresh bread but I would recommend toasting it. If you use fresh bread it’s more likely to become mushy in the soup.
Absolutely. It would be great with some stewed beef or browned hamburger.
The beauty of this recipe is that it can change based on the produce you have available. You can omit or add anything you want!
Expert Tips
Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita). So, the best tip I have for you is to use a soup or base you already have! That’s the whole idea of this soup – to use what you already have and transform it a little.
Make Ahead, Storage & Reheating Instructions
You can make this soup ahead of time and freeze it in batches in freezer-safe bags or storage containers. It keeps well for months! When freezing do NOT add the bread, it will become mushy in the freezer and ruin the texture of the soup.
To reheat, just 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.
How To Serve This Recipe
This delicious soup is already so good it doesn’t need much. Serve with a sprinkle of parmigiano and a chunk of my focaccia bread with butter.
Hearty and herbaceous, loaded with leafy green vegetables, authentic Tuscan Ribollita is satisfying and comforting: beans, potatoes, and bread provide an almost creamy texture, not to mention adding herbs that deliver an aromatic twist.
More delicious soup recipes: Simple Artichoke Soup Italian Recipe, Classic Italian Minestrone Soup, and BEST Bacon, Potato, and Kale Zuppa Toscana, Authentic Italian Pasta e Fagioli Recipe (soup).
More Delicious Recipes for YOU
- Asparagus Risotto Vegetarian (Recipe Video)
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- Tomato focaccia
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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 large 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
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.