Tuscan Ribollita Soup

Get cozy with a bowl of Tuscan Ribollita Soup, perfect for winter! Made with leftover bread and a mix of vegetables, beans, and greens.

Hearty, wholesome, and straight from the heart of Tuscany. This Tuscan Ribollita Soup is a soul-warming hug in a bowl, made with white beans, cabbage, tomatoes, leftover rustic bread, and a whole lot of love. Nothing goes to waste!

Perfect for chilly days, meal prep, or whenever you’re craving something nourishing and flavorful. Bonus? It’s even better the next day after reboiling (hence the name “ribollita”).

What is Ribollita Soup?

Tuscan Ribollita is a classic Italian soup originating from Tuscany. The name “ribollita” means “reboiled” in Italian, reflecting its traditional preparation method. It’s a hearty, rustic dish typically made with leftover bread and a mix of vegetables, beans, and greens. Ribollita exemplifies Tuscan peasant cooking, using simple, readily available ingredients to create a satisfying and flavorful meal.

Drizzle some high-quality extra virgin olive oil on top, grab a slice of crusty bread, and you’ve got yourself a little slice of Tuscan heaven. 

Tuscan Ribollita Soup Ingredients

This soup uses simple ingredients, commonly found in Italian kitchens in the colder months, typically beans, stale bread, leafy greans, and staple vegetables.

Key ingredients include:

• Cannellini beans: Provide protein and creaminess.
• Vegetables usually include carrots, celery, onions, and garlic.
• Tuscan kale (Cavolo nero) or Savoy cabbage: A signature ingredient that contributes an earthy flavor. If you don’t have cavolo nero, you can use savoy cabbage or kale.
• Tomatoes: For a rich and slightly tangy base.
• Stale bread: Adds thickness to the soup.
• Olive oil: Often drizzled generously on top for flavor.
• Herbs: Such as thyme, rosemary, and bay leaves.
• Vegetable broth

These ingredients all come together for a hearty, flavorful Tuscan classic that is the perfect winter comfort meal.

How to make Tuscan Ribollita Soup

The beauty of hearty soups is they are usually cooked in one-pot and can be reheated (reboiled) over and over again. Make a big batch to enjoy through your week.

Here’s how to make this soup:

Prepare the base

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Add finely chopped onion, carrot, and celery (the classic soffrito base). Stir occasionally and sauté for about 5-7 minutes until the vegetables are softened but not browned.

Add a pinch of salt at this stage to help the veggies release their moisture and cook evenly.

Add aromatics

Stir in minced garlic, dried rosemary, thyme, and bay leaves. Sauté for 2-3 minutes, until fragrant.

Be careful not to burn the garlic, as it can turn bitter. Stir constantly to release the oils from the herbs for better flavor.

Build the soup

Add the drained cannellini beans and canned tomatoes (breaking the tomatoes up with your spoon if they are whole). Pour in the vegetable broth.

Season generously with salt and pepper, but remember you can adjust seasoning later as the flavors meld.

Bring the soup to a gentle simmer and cook for about 5-10 minutes to blend the flavors.

Blend for texture

Remove about one-third of the soup from the pot and blend it until smooth using an immersion blender or regular blender. If using a regular blender, let the soup cool slightly and blend in small batches to avoid spills.

Return the blended portion to the pot and stir well. This step adds creaminess while keeping the soup hearty.

Add bread and greens

Tear the stale bread into bite-sized pieces and stir it into the soup. Follow with the torn savoy cabbage (or kale).

Simmer the soup for 15-20 minutes, stirring occasionally, until the bread fully absorbs the broth and the greens are tender.

If the soup becomes too thick, add a cup or two of extra broth or water to reach your desired consistency.

Rest and Reheat

Turn off the heat and let the soup rest for at least 15 minutes to allow the flavors to develop further. For best results, let it rest overnight in the fridge and reheat it the next day (true ribollita tradition!).

Reheat the soup gently, stirring to avoid sticking. Ladle into bowls and serve hot.

Serving ideas

For an authentic touch, top each bowl with a slice of toasted bread and sprinkle with vegan parmesan or a drizzle of high-quality olive oil.

Here’s how to do it: get a slice of rustic bread, toast it, then brush it with olive oil and rub lightly with garlic for extra flavor. Place it directly on top of the soup or on the side for dipping.

Finish each bowl with a generous drizzle of high-quality extra virgin olive oil for richness.

You can pair this ribollita with simple side dishes such as:

• a simple mixed greens salad dressed in lemon vinaigrette
• roasted vegetables like zucchini, eggplant, or bell peppers to complement the soup’s rustic flavors
• classic tomato bruschetta

Ribollita’s rustic, hearty nature makes it incredibly versatile – it can be a simple standalone meal or the star of a Tuscan feast!

Storage tips

Ribollita is one of those dishes that tastes even better the next day, so it’s ideal for make-ahead meals! Make a big batch as part of your meal-prep and enjoy it anytime you want.

Refrigerator
To store this soup in the fridge overnight allow it to cool to room temperature before storing to prevent condensation.

Transfer the soup to an airtight container. Ensure it’s sealed tightly to maintain freshness and prevent the absorption of other fridge odors.

Or do it the Italian way – simply put a lid on the pot and refrigerate. Ribollita can be stored in the refrigerator for 3-4 days.

Reheating tips
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to avoid sticking. If the soup thickens too much during storage, add a splash of vegetable broth or water to loosen the consistency.

Always taste and adjust seasoning after reheating, as flavors may change slightly during storage.

Freezing
You can store this ribollita soup in the freezer for long-term storage.

Divide the soup into smaller portions and store it in freezer-safe containers or resealable freezer bags. This makes it easier to thaw only what you need.

Mark each container with the date to keep track of freshness. Ribollita can be frozen for up to 3 months.

The bread will become mushy when thawed and reheated. It’s best to freeze the soup as-is, with the bread mixed in.

Thawing frozen Ribollita
For best results, thaw the soup in the refrigerator overnight. If in a hurry, place the container in a bowl of cold water to speed up thawing.

More similar recipes:

Vegan White Bean Stew

Vegan Chickpea and Rice Soup

Italian Lentil and Chestnut Stew

Vegan Italian Pastina Soup

This recipe is sponsored by Hofer Slovenija.