This Tuscan bean soup, known as ribollita, is the ultimate Italian comfort food. The name means "reboiled" because traditionally it was made by reheating leftover minestrone with day-old bread until thick and hearty.
What started as peasant food has become a beloved classic. The stale bread absorbs the flavorful broth and practically melts into the soup, creating a texture that's somewhere between soup and stew. It's rustic, satisfying, and absolutely delicious.
The Secret: Day-Old Bread
Fresh bread won't work here - you need bread that's slightly stale:
- Use crusty Italian or sourdough bread
- Leave it out overnight to dry
- Or toast fresh bread lightly in the oven
- The bread should absorb broth, not turn to mush
Choosing Your Greens
Traditional ribollita uses cavolo nero (lacinato kale):
- Lacinato kale - Dark, tender, traditional choice
- Curly kale - Works well, slightly tougher
- Swiss chard - Softer, cooks faster
- Savoy cabbage - Another traditional option
Serving Suggestions
- Generous drizzle of best olive oil
- Freshly grated Parmesan (skip for vegan)
- Crusty bread on the side
- Glass of Chianti
Tuscan Bean Soup (Ribollita)
Classic Italian bread soup with cannellini beans, lacinato kale, and crusty bread.
Nutrition per serving
295Calories
12gProtein
45gCarbs
8gFat
9gFiber
5gSugar
Ingredients
Instructions
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Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 8 minutes until softened. Add garlic and cook 1 minute.
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Build the soup. Add diced tomatoes, cannellini beans, vegetable broth, and rosemary sprigs. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add kale and bread. Stir in chopped kale and bread cubes. Cook for 10 minutes, stirring occasionally, until bread softens and absorbs the broth and kale is tender.
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Finish and serve. Remove rosemary sprigs. Season with salt and pepper. Ladle into bowls and drizzle generously with olive oil. Top with Parmesan if desired.
Recipe Notes
- Make ahead: Even better the next day after flavors meld.
- Vegan: Skip the Parmesan or use nutritional yeast.
- Thicker soup: Mash some beans before adding.
- Storage: Refrigerate 5 days. Add broth when reheating.
