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A cozy bowl of ribollita with cavolo nero, thick and hearty, filled with beans, tomatoes, and torn bread

Ribollita with Cavolo Nero (Tuscan Bread and Bean Soup)

A hearty Tuscan soup made with cavolo nero, beans, and stale bread simmered in a rich tomato base. Slow-cooked for depth and finished with olive oil, it’s thick, comforting, and even better the next day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Soup
Cuisine: Italian (Tuscan)
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 large onion
  • 2 medium carrots
  • 3 celery sticks
  • 3 garlic cloves
  • 1 tin 14 oz / 400 g whole plum tomatoes
  • 1 –2 cans cannellini beans use their unsalted liquid if available
  • 1 bunch cavolo nero about 200–300 g
  • Stale country bread ciabatta or sourdough
  • 4 –6 cups vegetable stock or bean water
  • Salt and black pepper to taste
  • Extra virgin olive oil for cooking and finishing
Optional (for extra flavor):
  • Parmesan rind remove before serving
  • 1 sprig rosemary 1 sprig thyme, or a few basil leaves

Method
 

Prepare the base:
  1. Heat a little olive oil in a heavy pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook slowly for 15–20 minutes until soft and sweet, not browned.
Add garlic and tomatoes:
  1. Stir in minced garlic for 1–2 minutes. Add the tin of plum tomatoes, breaking them up with a spoon. Simmer 5–8 minutes until slightly reduced and bright in color.
Add beans and liquid:
  1. Stir in cannellini beans along with about 1 cup of stock or bean liquid. Let simmer gently for 10 minutes so the flavors start to blend.
Add greens:
  1. Slice cavolo nero (including stalks) into thin ribbons. Add to the pot and cook until wilted, about 10 minutes.
Add bread:
  1. Tear the stale bread into rough chunks and stir it in. Add more stock or bean liquid as needed so it stays thick but spoonable. Simmer gently for 20–30 minutes, stirring now and then.
Season and finish:
  1. Taste and season with salt and black pepper near the end. Ladle into bowls and finish with a generous drizzle of extra virgin olive oil.

Notes

  • Use stale country bread — not soft sandwich bread — to keep the soup thick and lush, not mushy.
  • Make it a day ahead for the best flavor. Reheat gently and loosen with a splash of water or stock.
  • Add a Parmesan rind while simmering for deeper umami (remove before serving).
  • Always finish with olive oil — it adds gloss, aroma, and silkiness.