Tuscan ribollita Italian bean and bread soup

  • Loriana Shea
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Tuscan Ribollita bean and bread soup

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Tuscan Ribollita soup is a traditional Italian bread and bean soup that gets its name from the Italian word meaning “re boiled.” This hearty Tuscan soup is made with cannellini beans, kale, vegetables, and day-old crusty bread, which absorbs the flavorful broth and gives the soup its signature thick, stew-like consistency.

One of the things I love about authentic Ribollita is how versatile it is. You can easily adjust the ingredients to suit your taste, whether you prefer extra beans, more kale, or a little less bread. It’s a rustic Italian soup that makes the most of simple ingredients while delivering plenty of comforting flavor.

Traditionally, Ribollita is even better the next day when it is reheated, or “re boiled,” as its name suggests. As the bread continues to absorb the broth, the soup becomes thicker and heartier, almost like a savory stew. Whether you enjoy it fresh from the pot or reheated the following day, this classic Tuscan soup is a delicious way to bring a taste of Italy to your table.

Variations and Tips for Tuscan Ribollita Soup

One of the best things about this traditional Tuscan Ribollita soup is how easy it is to customize. This rustic Italian bread and bean soup is made with simple ingredients, so you can adjust the vegetables, choose your favorite beans, and change the consistency to suit your taste.

The Vegetables

Kale is a classic ingredient in Tuscan Ribollita, but you can easily add more or switch things up. Spinach and Swiss chard are delicious alternatives, and you can even combine all three for a hearty vegetable soup. If you want to add more vegetables, diced zucchini is another great option.

The Beans

Cannellini beans are my favorite choice for this Italian bean soup. They have a creamy texture that works beautifully with the vegetables, broth, and bread. You can use cannellini beans for a traditional version, or substitute butter beans for a larger, creamier bean that looks beautiful in the soup. Chickpeas are another delicious option if you want to try something different. You can find chickpeas here.

How to Get the Perfect Ribollita Consistency

Traditional Ribollita is known for its thick, hearty consistency. Day-old crusty Italian bread is the classic choice because it soaks up the broth and helps transform the soup into a stew-like dish. Add more bread if you prefer a thicker soup, or use less for a brothier consistency.

You can also serve toasted breadcrumbs at the table. Lightly toast a cup or two of breadcrumbs and offer them as a topping, much like grated Parmesan cheese. It’s an easy way to add texture and make the soup even heartier.

Storage and Reheating

Refrigerator: Allow the Tuscan Ribollita soup to cool, then transfer it to an airtight container and refrigerate for 3–4 days. The bread will continue to absorb the broth as the soup sits, making it thicker and allowing the flavors to develop.

Freezer: For the best texture, freeze the soup before adding the bread, if possible. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat on the stovetop, and add fresh bread before serving. If you’ve already added the bread, you can still freeze the soup, but the texture may become softer.

Reheating: Reheat the soup gently on the stovetop, stirring occasionally. If it becomes too thick, add a little water or vegetable stock until it reaches your preferred consistency. Ribollita is especially delicious the next day when the flavors have had more time to develop.

More Italian Soup Recipes to Try

If you love hearty, comforting Italian soups, here are a few more recipes to add to your meal rotation:

Browse my other Italian soup recipes for more comforting dishes to share with family and friends.

If you make this Tuscan Ribollita soup, I’d love to hear how it turned out! Leave a comment and let me know which vegetables or beans you used. Your feedback helps other readers, too, and I always enjoy hearing how you make these recipes your own.

 

Tuscan Ribollita Italian bean and bread soup

Tuscan Ribollita is a traditional Italian bean and bread soup made with cannellini beans, kale, vegetables, and crusty day-old bread. This hearty Tuscan soup has a rich, rustic flavor and a thick, stew-like consistency. It's even better the next day when reheated, making it a comforting and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Italian
Servings 6
Calories 280 kcal

Ingredients
  

  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 Tbsp. red pepper flakes
  • 1 cup each chopped onion + celery+ carrots
  • 1 cup white wine
  • 28 ounce can crushed tomatoes
  • 8 cups vegetable or chicken stock
  • 2 tsp. each dried thyme and oregano
  • a few bay leaves
  • parmesan rind
  • 2 cups diced potatoes
  • 2 15 ounce can drained and rinsed cannellini beans
  • 1 bunch of kale de-ribbed and roughly chopped
  • 4 cups stale Italian bread
  • Parmesan cheese for serving

Instructions
 

  • Sauté the aromatics. Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, and red pepper flakes. Sauté until softened and just beginning to brown.
  • Cook the vegetables. Add the celery and carrots and continue to sauté until softened.
  • Add the wine. Pour in the wine and cook until it has mostly evaporated and been absorbed by the vegetables.
  • Build the soup. Stir in the crushed tomatoes, broth, thyme, oregano, bay leaves, and Parmesan rind. Bring the soup to a gentle simmer.
  • Add the potatoes. Stir in the potatoes, cover the pot, and simmer until they are fork-tender about 10 minutes
  • Blend part of the soup. Remove the Parmesan rind and bay leaves. Transfer 2 cups of the soup and 1 cup of the cannellini beans to a blender. Blend until smooth, then stir the purée back into the pot to thicken the soup.
  • Add the remaining beans and kale. Stir in the remaining cannellini beans and kale. Simmer for another 10–15 minutes, until the kale is wilted and tender and the flavors have melded. Taste and adjust the salt and black pepper as needed.
  • Serve. Tear or cut the day-old bread into bite-sized pieces and place a handful in the bottom of each serving bowl. Ladle the hot soup over the bread and finish with a drizzle of extra-virgin olive oil and freshly grated Parmesan cheese. Serve warm.

Notes

For the best texture, use day-old crusty Italian bread. Add the bread gradually until the soup reaches your preferred consistency. Ribollita thickens as it sits, so keep extra vegetable broth or water handy when reheating.
Keyword Italian bean and bread soup

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