Tuscan Ribollita Recipe – Italian Special
Tuscan ribollita is a rustic Italian soup from Tuscany that transforms simple, humble ingredients into a rich, comforting dish. Cannellini beans, kale (or Swiss chard), potatoes, carrots, celery, and garlic come together with day-old crusty bread to create a thick, filling soup with layers of texture and flavor. Named “ribollita,” meaning “reboiled,” it improves with time as flavors meld overnight. Perfect for cold evenings, this soup delivers warmth and nourishment with every spoonful, ideal served with a drizzle of olive oil and fresh parsley.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Tuscan Ribollita Recipe Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 2 cups chopped kale (or Swiss chard)
- 3 medium potatoes, peeled and diced
- 4 cups day-old crusty bread, torn into pieces
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley (for garnish)
Prepare the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, until the vegetables are soft.
Add Garlic and Seasonings:
Add the minced garlic, thyme, bay leaf, and red pepper flakes (if using).
Cook for another 1-2 minutes until the garlic is fragrant.
Simmer the Soup:
Add the vegetable broth, cannellini beans, chopped kale, and diced potatoes to the pot.
Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, until the potatoes are tender.
Add the Bread:
Tear the day-old bread into pieces and add it to the soup.
Stir well to combine.
Continue to cook for an additional 10-15 minutes, allowing the bread to absorb the liquid and thicken the soup.
Season and Serve:
Remove the bay leaf and taste the soup.
Adjust the seasoning with salt and pepper to taste.
If you like a thicker soup, you can mash some of the potatoes and beans with a spoon.
Garnish and Enjoy:
Ladle the soup into bowls, drizzle with a little extra olive oil, and garnish with fresh parsley before serving.
Recipe Notes:
Bread & Thickening: Day-old crusty bread soaks up broth and helps thicken the soup; tearing into pieces rather than chopping preserves texture.
Leafy Greens Swap: Kale gives a hearty chew; Swiss chard or spinach offer softer texture and cook faster if preferred.
Bean Choices: Cannellini beans are classic, but any white bean like great northern or navy can substitute for similar creaminess.
Potato Mash Option: Mash some potatoes and beans during cooking to naturally thicken the broth without extra flour.
Storage & Reheating: Keeps well in the refrigerator for up to 3 days; flavors deepen when reheated slowly. Add extra broth if it becomes too thick.
