Ribollita – Italian Bean Soup

Ribollita is a classic Tuscan soup traditionally made with cannellini beans, vegetables, and day-old bread. Meaning “reboiled” in Italian, this rustic, hearty dish was originally created to stretch leftovers, and it only gets better the next day. Bursting with earthy flavors and wholesome ingredients, Ribollita is Italian comfort food at its best.

Why You’ll Love This Recipe

Ribollita is the ultimate cozy, nourishing meal. It’s inexpensive, filling, and loaded with fiber-rich beans and nutrient-dense vegetables. The addition of stale bread gives the soup a thick, stew-like texture that’s both unique and satisfying. It’s vegan-friendly, easy to make in large batches, and perfect for freezing. Whether you’re looking for a healthy weeknight meal or something to warm your soul on a cold day, this soup delivers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, chopped
• Carrot, chopped
• Celery, chopped
• Garlic, minced
• Tomato paste
• Diced tomatoes (canned or fresh)
• Lacinato kale or savoy cabbage, chopped
• Cannellini beans (canned or cooked from dry)
• Vegetable broth or water
• Bay leaf
• Fresh thyme or rosemary (optional)
• Day-old crusty bread, torn into pieces
• Salt and pepper
• Extra virgin olive oil, for drizzling
• Grated Parmesan or Pecorino cheese (optional for garnish)

directions

1. In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes until softened.
2. Add garlic and tomato paste; stir for 1–2 minutes until fragrant.
3. Stir in diced tomatoes and cook for another 5 minutes.
4. Add kale or cabbage, beans, vegetable broth, bay leaf, and herbs. Bring to a boil, then reduce to a simmer.
5. Simmer uncovered for 25–30 minutes, stirring occasionally.
6. Stir in the torn bread and let it soak into the soup for 10–15 minutes. Add more broth or water if needed to reach desired consistency.
7. Season with salt and pepper to taste.
8. Remove the bay leaf and herb stems, then serve hot with a drizzle of olive oil and grated cheese, if using.

Servings and timing

Serves 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Add Pancetta: Sauté chopped pancetta with the vegetables for extra depth.
• More Veggies: Add potatoes, zucchini, or green beans.
• Different Greens: Use Swiss chard or spinach instead of kale or cabbage.
• Blended Texture: Puree part of the soup with an immersion blender for a creamier consistency.
• Gluten-Free Option: Omit the bread or use gluten-free bread.

storage/reheating

Store Ribollita in the refrigerator in an airtight container for up to 5 days.

To reheat, warm on the stove over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.

This soup freezes well. Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

What does “Ribollita” mean?

“Ribollita” means “reboiled” in Italian, referring to the traditional practice of reheating the soup the next day for even better flavor.

Can I use canned beans?

Yes, canned cannellini beans are convenient and work well. Rinse and drain them before adding to the soup.

What type of bread is best?

Use a rustic, crusty bread like Italian sourdough or ciabatta. It should be at least a day old for the best texture.

Is Ribollita vegan?

Yes, the traditional version is vegan. Just skip the optional cheese garnish if you’re avoiding dairy.

Can I make Ribollita ahead of time?

Absolutely. It tastes even better the next day as the flavors continue to develop.

Can I freeze Ribollita?

Yes, it freezes very well. Just cool it completely and store in airtight containers.

What makes Ribollita different from other bean soups?

The addition of stale bread sets it apart, giving the soup a thick, hearty consistency that’s more like a stew.

Can I add pasta?

You can, but it’s not traditional. Bread is used instead of pasta in this dish.

How can I make it spicier?

Add a pinch of red pepper flakes or chopped chili when sautéing the garlic.

What’s a good side dish for Ribollita?

Serve it with a light salad, roasted vegetables, or extra crusty bread for dipping.

Conclusion

Ribollita is a soul-warming, vegetable-packed soup that turns humble ingredients into something truly special. Its rich flavor, satisfying texture, and nourishing qualities make it a beloved staple of Italian home cooking. Whether served fresh or reheated, this Tuscan classic brings comfort and tradition to every bowl.

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