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Bowl of Tuscan Ribollita soup with fresh vegetables and bread

Tuscan Ribollita Soup

A hearty and authentic Tuscan soup made with beans, kale, and day-old bread that brings warmth and flavor to any meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for finishing Use good quality for the final drizzle.
  • 1 large onion, finely chopped (yellow or sweet)
  • 2 medium carrots, diced Adds sweetness and color.
  • 2 stalks celery, diced
  • 4 cloves garlic, minced Toast lightly for more depth.
  • 0.5 pound cavolo nero or kale, ribs removed and leaves chopped Can swap for spinach for a stronger flavor.
  • 1 small head Savoy or green cabbage, shredded
  • 14 ounces can diced tomatoes (or 2 cups fresh tomatoes in season)
  • 2 cans cannellini beans, drained and rinsed Or 3 cups cooked dried beans.
  • 6 cups vegetable or chicken stock Richer stock equals a more comforting soup.
  • 2 cups day-old country-style bread, torn into bite-sized pieces Traditional ribollita uses stale bread.
  • 1 each bay leaf
  • to taste salt and freshly ground black pepper
Optional Ingredients
  • a pinch red pepper flakes Optional for heat.
  • 2 tablespoons tomato paste Optional.
  • 0.5 cup cooked pancetta or Italian sausage Optional for an indulgent twist.

Method
 

Preparation
  1. Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté until translucent, about 8 minutes.
  3. Stir in the garlic and toast briefly until fragrant, about 30 seconds.
  4. If using pancetta or sausage, add it now and let it brown.
  5. Add the diced tomatoes and tomato paste (if using), stirring to combine. Let the mixture bubble gently for 3 to 4 minutes.
Cooking
  1. Pour in the stock and add the bay leaf. Bring to a simmer, then add the cannellini beans. Reduce heat and let the soup simmer for 15 minutes.
  2. Add the cabbage and cavolo nero (or kale). Stir until the greens wilt and become tender, another 10 to 15 minutes.
  3. Stir in torn bread pieces, allowing them to soak and thicken the broth. Simmer gently for 10 minutes.
  4. Season with salt, pepper, and a pinch of red pepper flakes if desired.
  5. Remove the bay leaf, taste and adjust seasoning. Ladle into bowls and finish each serving with a drizzle of extra-virgin olive oil.

Notes

Ribollita improves overnight, plan for leftovers to taste sublime. For a gluten-free option, skip the bread and simmer longer for a thicker, stew-like texture.