Ribollita (Tuscan White Bean Soup)
Ribollita, which translates to "reboiled" in Italian, is a traditional Tuscan white bean soup that embodies simple comfort food. Originally created by farmers, this dish makes use of leftover bread, vegetables, and beans to create a delicious hearty, satisfying meal.
Traditionally used to stretch out a minestrone soup that bit further, in this recipe we make the soup from scratch for a fresher, heartier bowl. It's a versatile recipe that you can adapt based on what you have on hand and is packed with rich, earthy flavors and rustic charm, perfect for chasing away the winter blues.
Another delicious way to use up stale bread is turn it into breadcrumbs and make arancini! For another delicious soup recipe, try this hearty white bean soup.
What is Ribollita?
Ribollita is a centuries-old Italian recipe that originated in Tuscany. It was traditionally made by reheating leftover minestrone or vegetable soup and thickening it with stale bread.
This peasant-style dish gained popularity for its ability to stretch simple ingredients into a filling and delicious meal. What's more, it makes a delicious and filling soup (with just the right chunky, stew-like consistency to fill your belly) when made from scratch, no leftovers required. The addition of cavolo nero (Tuscan kale) and olive oil gives Ribollita its signature flavor.
When serving Ribollita, the bread can be added in different ways:
- As Croutons: Toast the bread and use it to garnish the soup for a crisp texture.
- Soaked: Stir the bread directly into the soup for a thick, porridge-like consistency. Some recipes have slices of ciabatta or sourdough layered into the soup - but I prefer to toast my bread and have it both in and on top of the soup like croutons.
- On the Side: Serve the bread alongside the soup for dipping.
If you love this Tuscan white bean soup recipe, you might also like my classic Minestrone Soup recipe, this creamy Tuscan white bean skillet with sun-dried tomatoes and artichokes, or this delicious vegan sausage and white bean soup.
Ingredient Notes
The exact quantities are listed in the recipe card below. Here's a closer look at the key ingredients and substitutions:
- Ciabatta Loaf: Day-old bread is ideal for this dish, but since we toast the bread here, you can just easily use fresh bread. A rustic sourdough or country loaf works well if ciabatta isn't available.
- White Beans: Cannellini beans are traditional, but Great Northern or butter beans can also be used if needed. I like to blend about a quarter of the beans along with the vegetables, using a hand blender, to give the soup a creamy consistency.
- Cavolo Nero: This Tuscan kale is a must for authenticity, but curly kale or spinach can work as substitutes.
- Red Wine Vinegar: Adds tang and balances the soup's richness. Apple cider vinegar is a good alternative, as is a splash of red wine.
- Hard Cheese: Pecorino Romano or Parmesan adds umami. I use Pecorino as it's far more readily available as a vegetarian version - always check the packaging if you have dietary restrictions. If you're vegan, omit the cheese or add a sprinkle of nutritional yeast.
How To Make Ribollita / Tuscan White Bean Soup
1) Prepare the Base
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes, stirring often, until softened. Add the minced garlic and red pepper flakes, cooking for another minute. Season with salt and pepper.
2) Build the Flavor
Pour in the red wine vinegar, stirring to deglaze the pan. Add the tinned tomatoes, rosemary, thyme, bay leaf, and vegetable stock. Stir well and cover. Simmer for 10-15 minutes, stirring occasionally.
3) Add the Beans
Stir in the white beans. Optionally, use a hand blender to purée about ¼ of the soup for a creamier texture. Simmer uncovered for another 10 minutes.
4) Toast the Bread
While the soup simmers, cut the ciabatta loaf into cubes and drizzle with olive oil. Spread on a baking tray and bake at 200°C (395°F) for 10 minutes, until golden and crisp.
5) Add the Kale
Stir the chopped cavolo nero into the soup and cook for 5 minutes or until tender. Add the lemon juice and adjust the seasoning as needed.
To serve, place a few toasted bread cubes in the bottom of each bowl. Ladle the soup over the bread, then top with more croutons, grated cheese, a drizzle of olive oil, and fresh herbs like parsley or basil.
Top Tips / Chef's Notes
- Use Day-Old Bread: It absorbs the soup's flavors better without turning mushy.
- Customize Consistency: Adjust the amount of bread for your preferred thickness.
- Make Ahead: The flavors deepen over time, making Ribollita perfect for meal prep.
Storage
This soup will keep well in the fridge for 2-3 days, but I would recommend adding the bread only when serving as it will disintegrate into the liquid and turn the soup into more of a porridge consistency (which some people do like!). You could also freeze this soup for up to three months - again, I would recommend freezing without the bread for a better texture.
Reheat your soup either in the microwave or on the stove.
FAQs
Yes! Ribollita tastes even better the next day. Store the soup and bread separately to preserve texture.
Traditionally, Ribollita is vegetarian, but some recipes may include pancetta or other meats.
Curly kale or spinach are great substitutes. Swiss chard also works well.
Ribollita (Tuscan White Bean Soup)
Ribollita is a traditional Tuscan white bean soup that embodies simple comfort food. This hearty, rustic dish makes use of leftover bread, vegetables, and beans to create a satisfying meal.
Ingredients
- 125g ciabatta loaf (ideally a day old)
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 red onion, diced
- 1 medium carrot, diced
- 2 sticks celery, diced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 60ml red wine vinegar
- 1 400g tin plum or chopped tomatoes
- 1 sprig fresh rosemary, chopped, or 1 teaspoon dried rosemary
- 1 sprig fresh thyme, chopped, or 1 teaspoon dried thyme
- 1 bay leaf
- 1 540g jarred white beans or 2 400g tinned white beans, drained and rinsed
- 1 litre vegetable stock
- 6-8 cavolo nero leaves, stems removed and roughly chopped
- ½ lemon, juice
To garnish:
- Drizzle of extra virgin olive oil
- Hard cheese (e.g. pecorino)
- Parsley or fresh basil
Instructions
- Heat the oil in a large Dutch oven pan over medium heat, then add the onion, carrots, and celery. Saute for 5 minutes until they begin to soften, then add the minced garlic and red pepper flakes and cook for another minute or two, stirring often. Add a good pinch of salt and pepper at this point.
- Add the red wine vinegar to the pan and mix it into the vegetables, then pour in your tinned tomatoes, herbs, and vegetable stock.
- Cover and leave the soup to simmer for 10 - 15 minutes, stirring occasionally.
- Remove the lid and add your white beans to the soup. You could leave it as it is, or you could use a hand blender to blend about ¼ of the soup/beans here for a thicker, creamier consistency. Let the soup simmer for another 10 minutes.
- Meanwhile, cut your ciabatta into cubes and drizzle with a little olive oil. Add them to a baking tray and put into your oven at 200C | 395F for 10 minutes until the bread is toasted and beginning to turn golden brown.
- Stir the cavolo nero leaves into the soup and add the lemon juice, plus any more seasonings required.
- To serve your soup, add a few of the ciabatta cubes to the bottom of your bowl, then ladle over the soup. Top with a few more ciabatta croutons, some grated Pecorino, a good drizzle of extra-virgin olive oil, black pepper, and optionally, some red pepper flakes.
Notes
This soup will keep well in the fridge for 2-3 days, but I would recommend adding the bread only when serving as it will disintegrate into the liquid and turn the soup into more of a porridge consistency (which some people do like!). You could also freeze this soup for up to three months - again, I would recommend freezing without the bread for a better texture.
Reheat your soup either in the microwave or on the stove.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 757Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 1616mgCarbohydrates: 120gFiber: 25gSugar: 17gProtein: 39g
