If you’re searching for a hearty, soul-warming classic with a perfect balance of rustic charm and garden-fresh flavors, this Ribollita Soup Recipe is exactly what you need. This Tuscan masterpiece manages to turn humble ingredients like stale bread and leafy greens into a luscious, comforting stew that tastes like it has been simmering with love for hours. With its vibrant colors, toothsome textures, and rich, savory notes, this soup is not just a meal, but a celebration of simple, wholesome cooking that invites you to savor every spoonful.
Ingredients You’ll Need
Every ingredient in this Ribollita Soup Recipe plays a starring role, creating layers of flavor and heartiness that are simply irresistible. The combination of fresh vegetables, herbs, and rustic bread brings brightness, depth, and that signature velvety texture to the dish.
- Olive oil: The foundation for sautéing, adding a fruity richness that carries all the flavors.
- Yellow onion: Provides sweetness and a savory base to the soup.
- Carrots: Adds natural sweetness and a lovely color contrast.
- Garlic: For that classic aromatic punch essential in Tuscan cooking.
- Salt: Enhances every flavor, used in stages to build depth.
- Tomato paste: Concentrates tomato flavor for richness and body.
- Crushed tomatoes: Adds acidity and a fresh, vibrant taste.
- Cannellini beans: The creamy, protein-packed heart of the soup.
- Dried herbs: Rosemary, oregano, thyme, basil, and red pepper flakes add complexity and warmth.
- Bay leaf: Imparts gentle earthy notes during simmering.
- Vegetable stock: The flavorful liquid base that ties everything together.
- Tuscan kale: Adds a slightly bitter, robust green flavor and chewy texture.
- Baby spinach: For a tender, fresh leafy contrast at the finish.
- Crusty rustic bread: The secret ingredient that thickens and enriches the soup, soaking up all the delicious juices.
- Ground black pepper: Adds subtle heat to taste.
- Parmesan cheese (optional): A finishing touch that brings a nutty, salty pop of flavor.
How to Make Ribollita Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a sturdy dutch oven or stockpot over medium-high heat. Once shimmering, toss in the finely chopped onions and sliced carrots. Let them cook gently for about five minutes, stirring now and then until the onions turn translucent and tender. Then add the minced garlic and sauté for just 30 seconds to awaken its fragrance without letting it burn.
Step 2: Build the Tomato Base
Next, stir in the tomato paste along with a teaspoon of salt. Keep stirring until the paste is fully incorporated and starts to caramelize slightly, intensifying its sweetness and richness. Pour in the crushed tomatoes and mix everything well, allowing their juicy tang to mingle with the softened vegetables.
Step 3: Add Beans, Herbs, and Broth
Drain and rinse the cannellini beans before adding them into the pot. Sprinkle in the dried rosemary, oregano, thyme, basil, and red pepper flakes for that authentic Tuscan herbaceous warmth. Toss in the bay leaf and pour the vegetable stock to bring it all together. Stir gently to combine and then add the Tuscan kale, which will start to soften and release its bold flavor as you bring the soup to a boil.
Step 4: Simmer to Perfection
Once boiling, turn the heat down to a gentle simmer. Let the soup bubble softly for about 25 minutes, stirring occasionally to ensure the flavors meld beautifully without sticking to the bottom. During this time, the kale becomes tender, the herbs release their magic, and the broth develops a deep, layered character.
Step 5: Finish with Greens and Bread
Add the baby spinach and torn pieces of crusty bread to the simmering pot, along with the remaining salt. This is where the magic truly happens—the bread soaks up the soup’s savory broth, transforming into a velvety, thickened texture that is signature to Ribollita. Let it simmer for another two minutes, stirring gently to integrate every spoonful into a luscious, cohesive bowl of comfort.
Step 6: Season and Serve
Before serving, taste the soup and season with freshly ground black pepper. If you love a touch of indulgence, sprinkle finely grated parmesan on top. Serve hot and enjoy the hearty embrace of this time-honored Ribollita Soup Recipe.
Step 7: Store for Later
If you’re not serving immediately, let it cool to room temperature, then refrigerate in an airtight container for up to three days. The flavors only deepen, making leftovers just as delightful.
How to Serve Ribollita Soup Recipe
Garnishes
Garnishing this Ribollita Soup Recipe is all about enhancing its rustic elegance. A generous sprinkle of freshly grated parmesan cheese adds a creamy saltiness that complements the hearty greens and beans perfectly. Drizzle a little high-quality extra virgin olive oil on top for a fruity finish. If you like a bit of brightness, freshly chopped parsley or a dash of lemon zest can add a lovely contrast.
Side Dishes
The beauty of Ribollita lies in its ability to stand as the centerpiece, but if you want to make the meal more grand, serve it alongside a crisp green salad dressed with a simple vinaigrette. A plate of marinated olives or bruschetta will also pair beautifully, adding pops of flavor and texture.
Creative Ways to Present
For a playful twist, serve Ribollita in rustic bread bowls by hollowing out small round loaves—the bread soaks up the soup, creating a delightful edible vessel. Alternatively, drizzle a hearty balsamic glaze over the top or add a poached egg for richness. Rustic ceramic bowls or mismatched pottery enhance the Tuscan farmhouse vibe and invite you to slow down and savor each spoonful.
Make Ahead and Storage
Storing Leftovers
Ribollita Soup Recipe actually shines as leftovers. Store any leftover soup in a tightly sealed container in the refrigerator for up to three days. The flavors deepen wonderfully overnight, so you may find it tastes even better the next day.
Freezing
This soup freezes surprisingly well. Cool completely, transfer to freezer-safe containers, and freeze for up to three months. When you’re ready, thaw it overnight in the fridge for best results, then gently reheat over low heat, stirring occasionally to reunite all those savory elements.
Reheating
Reheat your Ribollita gently on the stove over medium-low heat, adding a splash of vegetable stock or water if it has thickened too much in storage. Stir often to evenly warm the stew without breaking down the tender greens or bread too much. Finish with a quick drizzle of olive oil or sprinkle of fresh herbs to refresh the flavors.
FAQs
What exactly is Ribollita Soup?
Ribollita is a traditional Tuscan vegetable soup that means “reboiled.” It’s made primarily from leftover bread, beans, kale, and other garden vegetables, simmered slowly to create a thick, comforting stew with deep, rustic flavors.
Can I use other greens besides kale and spinach?
Absolutely! While Tuscan kale and spinach are traditional, you can substitute with Swiss chard, collard greens, or even cabbage, depending on what you have on hand. Each green will add its own unique texture and flavor.
Do I have to use stale bread for this soup?
Stale bread is preferred because it soaks up the broth without turning to mush immediately, creating that signature hearty texture. But if you don’t have stale bread, just toast fresh rustic bread lightly before adding it to the soup.
Is Ribollita Soup Recipe vegetarian or vegan?
Yes, it’s naturally vegetarian and vegan, especially if you skip the optional parmesan. The vegetable stock and herbs provide plenty of depth, making it a perfect plant-based comfort food.
Can I make Ribollita Soup Recipe in advance?
Definitely! Ribollita is a fantastic make-ahead dish because its flavors improve over time. Prepare it a day ahead and store it in the fridge—just reheat gently before serving for a meal that tastes even better than fresh.
Final Thoughts
There’s something truly special about a simple soup that tells a story, and this Ribollita Soup Recipe is one of my all-time favorites to share because it embodies warmth, tradition, and the magic of humble ingredients transformed into a feast. I encourage you to give it a try—you’ll find each spoonful a cozy, flavorful embrace that reminds you how beautiful comfort food can be.
Print
Ribollita Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Ribollita Soup is a hearty and traditional Italian Tuscan vegetable soup packed with cannellini beans, leafy greens like kale and spinach, and rustic bread, simmered in a flavorful tomato and herb broth. This comforting dish is perfect for cozy meals and uses simple, wholesome ingredients to create deep, rich flavors.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and sliced into coins
- 2 garlic cloves, finely minced
Tomato Base and Beans
- 1 tablespoon tomato paste
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
Herbs and Seasonings
- 3 teaspoons salt, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 bay leaf
- Ground black pepper, to taste
Liquids and Greens
- 5 cups vegetable stock
- 6 ounces Tuscan kale, destemmed and roughly chopped
- 6 ounces baby spinach
Additional
- 6 ounces crusty rustic bread (or stale country bread)
- Optional – 2 ounces parmesan cheese, finely grated
Instructions
- Heat Oil and Sauté Vegetables: Add the olive oil to a dutch oven or stockpot over medium-high heat. When the oil is hot, add the finely chopped onions and carrot coins, and sauté for about 5 minutes until the onions become translucent, stirring occasionally to prevent sticking. Add the minced garlic and sauté for another 30 seconds to release its aroma.
- Incorporate Tomato Paste: Stir in the tomato paste along with 1 teaspoon of salt and cook while stirring continuously until the tomato paste is fully incorporated and slightly caramelized, enhancing the flavor base of the soup.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes and stir to combine with the aromatic base. Add the drained cannellini beans, dried rosemary, oregano, thyme, basil, red pepper flakes, and bay leaf to the pot. Stir everything well to distribute the herbs evenly.
- Pour Vegetable Stock and Add Kale: Pour in the vegetable stock and then add the roughly chopped Tuscan kale. Increase the heat to bring the soup to a boil, allowing the flavors to meld and the kale to soften slightly.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 25 minutes, stirring occasionally to prevent sticking and ensure even cooking, until all ingredients are tender and the soup is well-flavored.
- Add Spinach, Bread, and Final Seasoning: Tear the rustic bread into chunks and add it along with the baby spinach and the remaining 2 teaspoons of salt to the pot. Let the soup simmer for another 2 minutes to allow the bread to absorb the flavors and the spinach to wilt. Season with ground black pepper to taste, and optionally sprinkle with finely grated parmesan cheese before serving.
- Serve or Store: Serve the Ribollita immediately while hot for the best taste and texture. Alternatively, transfer to a container and refrigerate for up to 3 days; the flavors will continue to deepen as it sits.
Notes
- Using stale or day-old rustic bread is traditional and it adds authentic texture to the soup.
- Feel free to substitute vegetable stock with chicken stock if not strictly vegetarian.
- For a thicker texture, mash some of the cannellini beans before adding them to the soup.
- The soup tastes even better the next day as flavors continue to meld.
- Adjust the red pepper flakes according to your preferred spice level.
- Remove the bay leaf before serving.
