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Ribollita

Ribollita Recipe

Ribollita is a hearty, traditional Tuscan soup made from vegetables, cannellini beans, and stale bread. This comforting, vegetarian dish is packed with flavor and Italian history, making it perfect for cozy nights or family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian, Tuscan
Servings 6 people
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • 2 cups vegetable broth
  • 1 can 14 oz cannellini beans, drained and rinsed
  • 1 bunch kale chopped
  • 2 potatoes peeled and diced
  • 4 cups stale bread torn into pieces
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Extra virgin olive oil for drizzling

Instructions
 

  • Sauté the Base: Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, and sauté until softened (about 5-7 minutes).
  • Add Garlic and Herbs: Stir in minced garlic, rosemary, and bay leaf. Cook for another minute until fragrant.
  • Incorporate Tomatoes: Pour in the crushed tomatoes and simmer for 5 minutes to allow the flavors to combine.
  • Add Beans and Broth: Pour in the vegetable broth and add the cannellini beans. Stir well.
  • Introduce Vegetables: Add diced potatoes and chopped kale to the pot. Cover and simmer for 15-20 minutes until the vegetables are tender.
  • Add Stale Bread: Tear stale bread into bite-size pieces and add them to the soup. Let the bread soak up the broth and thicken the soup.
  • Simmer and Finish: Let the soup simmer for another 10 minutes, stirring occasionally until the texture is thick and hearty.
  • Serve: Drizzle with extra virgin olive oil and season with salt and pepper to taste. Serve hot.

Notes

Make it gluten-free: Use gluten-free bread instead of regular stale bread.
Healthier Option: Add more greens like spinach or swiss chard for an extra nutritional boost.
Flavor Tip: Let the soup sit overnight in the fridge. Reheating the next day will intensify the flavors even more.
Keyword hearty soup, Italian soup recipe, Ribollita Recipe, traditional Tuscan recipe, Tuscan soup, vegetarian Italian dish