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Ribollita – Italian Bean Soup

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Ribollita is a hearty Tuscan soup made with cannellini beans, vegetables, and day-old bread. It’s rich in flavor and nutrition, and traditionally ‘reboiled’ to enhance its texture and taste.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 head green cabbage, chopped
  • 2 cups chopped kale or Swiss chard
  • 1 (14.5 oz) can diced tomatoes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup water
  • 4 slices day-old bread, torn into chunks
  • Salt and black pepper to taste
  • Extra virgin olive oil, for drizzling

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 8–10 minutes until softened.
  2. Add garlic, thyme, and red pepper flakes (if using). Sauté for 1–2 minutes.
  3. Stir in cabbage and kale, and cook until wilted, about 5 minutes.
  4. Add diced tomatoes, cannellini beans, broth, and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Add the bread chunks and stir to incorporate. Simmer for another 10–15 minutes until thickened.
  6. Season with salt and pepper to taste.
  7. Serve hot, drizzled with extra virgin olive oil.

Notes

  • Use stale or day-old bread for the most authentic texture.
  • Can be made a day ahead—the flavors deepen overnight.
  • For a smoother texture, partially mash the beans in the pot.

Nutrition

Find it online: https://ukfinda.com/ribollita-italian-bean-soup/