🇮🇹 Italian · Soup
🍲 Ribollita
Ribollita
'Reboiled' Tuscan vegetable and bread soup, thick with cannellini beans and cavolo nero, traditionally made a day ahead and reheated until the bread has fully melted into the broth.
Ribollita gets its name from the tradition of reheating leftover minestrone the following day with added stale bread, and this second cooking is essential — it's what transforms a simple vegetable soup into something thick, cohesive, and deeply flavorful.
Ingredients
Equipment: Large pot
- 300 g (1½ cups) dried cannellini beans, soaked overnight (or 2 cans, drained)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bunch cavolo nero (Tuscan kale), stemmed and shredded
- ¼ head savoy cabbage, shredded
- 400 g (14 oz) canned crushed tomatoes
- 1.5 L (6 cups) vegetable stock
- 300 g (10.5 oz) stale rustic bread, torn into chunks
- 100 ml (scant ½ cup) extra virgin olive oil, plus more for serving
- Salt and pepper, to taste
Method
- If using dried beans, simmer the soaked beans in fresh water until tender, about 1 hour; drain, reserving some liquid.
- Warm the olive oil in a large pot and sauté the onion, carrots, and celery until softened, then add the garlic and cook briefly.
- Add the cavolo nero and cabbage and cook until wilted, about 5 minutes.
- Add the crushed tomatoes, cooked beans, and stock, and simmer for 30–40 minutes until the vegetables are very tender.
- Mash a portion of the beans against the side of the pot to help thicken the soup.
- Stir in the torn bread and let it sit and soften into the soup for at least 15 minutes over low heat.
- For true ribollita, let the soup cool, refrigerate overnight, then reheat gently the next day — the bread should fully break down and thicken the soup further.
- Serve hot with a generous drizzle of good olive oil.
Chef Tips
- This soup genuinely improves the next day — make it a day ahead if you can for the most authentic result.
- Mashing some of the beans is what gives ribollita its characteristic thick, hearty body.
- A finishing drizzle of good olive oil at the table is considered essential, not optional.
Common Mistakes to Avoid
- Skipping the reheating tradition, which is genuinely what defines ribollita as distinct from ordinary minestrone.
- Using fresh, soft bread, which turns to unpleasant mush rather than integrating properly.
- Making the soup too thin — ribollita should be thick enough to hold a spoon upright.
Nutrition (per serving)
Health Benefits
- Rich in fiber and plant-based protein from the beans, plus vitamins from the leafy greens.
Cultural Note
Ribollita is a cornerstone of Tuscan cucina povera, a dish born from resourcefulness that turns humble, inexpensive ingredients into a deeply satisfying meal.
Storage & Serving
Storage: Refrigerate up to 4 days; flavor and texture improve with each reheating.
Reheating: Reheat gently on the stovetop, adding a little water or stock if too thick.
Serve with: Crusty bread, A robust Tuscan red wine