Name: Ribollita
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 tbsp extra-virgin olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 tbsp tomato paste or 1/2 cup crushed tomatoes; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 bunch Tuscan kale or lacinato kale, chopped; 2 cups chopped Savoy cabbage (optional); 1 potato, diced (optional); 6 cups vegetable broth or water; 1 Parmesan rind (optional); 1 tsp salt, or to taste; 1/2 tsp black pepper; 1 tsp fresh thyme or rosemary (or 1/2 tsp dried); 4 cups day-old rustic bread, torn into chunks; Fresh parsley and grated Parmesan cheese, for serving

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Ribollita is a hearty Tuscan vegetable and bread soup that’s rustic, comforting, and deeply flavorful. Traditionally made with stale bread, beans, and seasonal vegetables, this dish was born out of frugality but has become one of my favorite ways to enjoy a rich, satisfying meal that’s both nutritious and filling. I love making it when I want something warm and nourishing.

Why You’ll Love This Recipe

I love Ribollita because it’s cozy, budget-friendly, and ideal for meal prepping. It’s one of those recipes that actually tastes even better the next day after the flavors have had time to deepen. The combination of beans, greens, and veggies simmered with olive oil and day-old bread creates a thick, stew-like texture that’s deeply satisfying. It’s comfort food at its best—and it’s naturally vegetarian (and easy to make vegan).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Extra-virgin olive oil
Onion
Carrot
Celery
Garlic
Canned or cooked cannellini beans
Tuscan kale or lacinato kale
Savoy cabbage (optional)
Potatoes (optional, for more body)
Crushed tomatoes or tomato paste
Day-old rustic bread (like sourdough or country loaf)
Vegetable broth or water
Salt
Black pepper
Fresh thyme or rosemary
Parmesan rind (optional, for extra flavor)
Fresh parsley and grated Parmesan cheese for serving

Directions

I heat olive oil in a large pot and sauté the chopped onion, carrot, and celery until they’re soft and fragrant.
I add minced garlic and cook for another minute, then stir in the tomato paste or crushed tomatoes and let it cook down slightly.
I add the cannellini beans (some whole, some mashed for creaminess), chopped kale and cabbage, and optional diced potatoes.
I pour in the vegetable broth and toss in a Parmesan rind and herbs if I’m using them. I bring it all to a simmer and let it cook for about 30–40 minutes until the vegetables are tender.
I stir in chunks of day-old bread and let them soak and break down into the soup, creating a thick, stew-like consistency.
I simmer for another 10–15 minutes, adjusting salt and pepper to taste.
I serve it hot with a drizzle of olive oil, chopped parsley, and grated Parmesan on top.

Servings and timing

This recipe makes about 6 servings. Prep time is around 15 minutes, cook time is 50 minutes to 1 hour. Total time is approximately 1 hour and 15 minutes.

Variations

Sometimes I skip the tomato if I want a more brothy version, or I use spinach or chard instead of kale. I’ve added Italian sausage for a meaty twist. For a vegan version, I leave out the Parmesan and use more herbs or a splash of lemon for brightness. And when I have fresh rosemary or thyme, I use them generously to boost flavor.

storage/reheating

I store Ribollita in an airtight container in the refrigerator for up to 5 days. It thickens even more as it sits, so I sometimes stir in a bit of broth or water when reheating. It reheats beautifully on the stovetop or in the microwave, and I often make a big batch knowing it only gets better with time.

FAQs

What does “Ribollita” mean?

It means “reboiled” in Italian. Traditionally, Ribollita was made by reheating leftover vegetable soup with day-old bread added in, creating a thicker, stew-like dish.

Can I freeze Ribollita?

Yes, I freeze it in portions and reheat it gently on the stovetop. The texture may be a bit thicker after freezing, but the flavor stays fantastic.

What kind of bread works best?

I use rustic, crusty bread like a sourdough or country loaf. It should be a day or two old so it holds up well and absorbs the broth without turning mushy.

Can I use canned beans?

Definitely. I usually use canned cannellini beans to save time. I mash a portion of them to give the soup a creamier texture.

Is Ribollita meant to be thick or soupy?

It’s meant to be thick—more like a stew than a soup. The bread breaks down and helps create a hearty, spoonable consistency.

Conclusion

Ribollita is one of those soul-warming dishes that I turn to again and again. It’s simple, deeply flavorful, and perfect for making ahead. With its hearty mix of beans, greens, and bread, it’s a bowl of pure comfort that makes the most of humble ingredients. Whether I’m feeding a crowd or just myself for the week, Ribollita always delivers.