Ribollita
A hearty and rustic Tuscan bread soup, traditionally made by reboiling leftover minestrone with stale bread. This version is rich with vegetables and beans, creating a satisfying and flavorful peasant dish that has been elevated to an art form.
🧂 Ingredients
- 400 g Cannellini beans(cooked and drained. Reserve about 1/4 of the beans for mashing.)
- 300 g Cavolo nero (Tuscan kale)(tough stems removed, leaves roughly chopped)
- 300 g Stale Tuscan bread(preferably a day or two old, crusts removed if desired, torn into bite-sized pieces)
- 1 Yellow onion(medium, finely chopped)
- 2 Carrots(medium, peeled and finely chopped)
- 2 Celery stalks(finely chopped)
- 400 g Canned diced tomatoes(undrained)
- 1.5 L Vegetable broth(low sodium)
- generous Extra virgin olive oil(for sautéing and finishing)
- 1 Parmigiano-Reggiano rind(optional, adds depth of flavor)
- 2 cloves Garlic(minced (optional, for extra flavor))
- 2 Fresh thyme sprigs(optional, for aroma)
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Instructions
- 1
Heat a generous amount of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (approximately 175°C / 350°F if using an induction hob). Add the chopped onion, carrots, and celery (this aromatic base is called a 'soffritto'). Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 10-15 minutes. Do not brown the vegetables; you want them tender.
⏱️ 15 minutes - 2
Add the minced garlic (if using) and cook for another minute until fragrant. Stir in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
⏱️ 5 minutes - 3
In a small bowl, mash about one-quarter of the cooked cannellini beans with a fork or potato masher until mostly smooth. Add the mashed beans, the remaining whole cannellini beans, the chopped cavolo nero, vegetable broth, and the Parmigiano rind (if using) to the pot. Add the thyme sprigs (if using). Bring the mixture to a gentle simmer.
⏱️ 5 minutes - 4
Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 45 minutes, or until the kale is very tender and the flavors have melded. Stir occasionally. Remove and discard the Parmigiano rind and thyme sprigs.
⏱️ 45 minutes - 5
Add the torn stale bread to the pot, pushing it down into the liquid to ensure it is submerged. Stir in the remaining whole cannellini beans. Continue to simmer, uncovered, stirring frequently, until the bread has broken down and the soup has thickened considerably, resembling a very thick stew. This process can take about 30-45 minutes. The bread should mostly dissolve, creating a creamy texture.
⏱️ 45 minutes - 6
Season the ribollita generously with salt and freshly ground black pepper to taste. The soup should be rich and deeply flavored. Remove from heat.
⏱️ 5 minutes - 7
For the best flavor, allow the ribollita to cool completely and refrigerate overnight. This allows the flavors to meld and deepen. The soup will thicken further as it cools.
⏱️ Overnight - 8
To serve, gently reheat the ribollita over low heat, stirring occasionally, until heated through. If the soup is too thick, you can add a splash more vegetable broth or water. Ladle the hot soup into bowls. Drizzle generously with high-quality extra virgin olive oil just before serving. A final grind of black pepper is also recommended.
⏱️ 15 minutes
💡 Pro Tips
- ✓Ribollita is famously better the next day, as the flavors meld and the bread fully integrates into the soup. The name 'ribollita' literally means 'reboiled'.
- ✓The stale bread is crucial for thickening the soup. Use a rustic, dense bread like Tuscan country bread, ciabatta, or sourdough. Avoid soft white bread.
- ✓Don't skimp on the extra virgin olive oil; it's essential for both cooking and finishing, adding a crucial layer of flavor and richness.
- ✓Taste and adjust seasoning at the end, as the broth and beans can vary in saltiness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other seasonal vegetables such as zucchini, potatoes, leeks, or chard along with the kale.
- For a richer flavor, you can add a piece of pancetta or a Parmesan cheese rind during the simmering process.
- Serve topped with a dollop of pesto or a freshly poached egg for added richness.