Quick Ribollita Recipe

I first tasted this rustic Tuscan soup in a tiny Florentine trattoria where nothing went to waste. The depth of flavor in this Ribollita convinced me that simple, humble ingredients often make the most satisfying meals.

It quickly became a staple in my kitchen whenever I have leftover bread or a drawer full of vegetables needing attention. This thick, stew-like soup warms you from the inside out without requiring fancy techniques or expensive groceries.

What Makes This Ribollita a Keeper for Years to Come

This recipe celebrates the art of using what you have, turning day-old bread into a silky thickener rather than letting it spoil. You will appreciate how the flavors deepen overnight, making leftovers taste even better than the fresh batch.

It is naturally hearty and filling, packing enough nutrients to serve as a complete standalone meal. The combination of creamy beans and tender kale creates a texture that feels substantial without weighing you down.

Preparing this Ribollita requires just one pot, which simplifies cleanup significantly after a busy weekday. You can easily adapt the vegetable mix based on whatever is currently in season or sitting in your pantry.

If you enjoyed this hearty bowl, you should definitely try my Savory Vegetable Barley Soup Recipe for another wholesome option. Fans of rustic vegetable dishes will also love the Savory Baked Feta Spaghetti Squash Recipe for a simple, flavorful dinner.

Gathering Your Ribollita Ingredients

Here is everything required to build this robust soup:

• Extra virgin olive oil: High quality oil is essential here for sautéing and finishing.
• Onion, carrots, and celery: The classic “soffritto” base that builds the aromatic foundation.
• Garlic cloves: Sliced or minced to infuse the oil with pungent flavor.
• Lacinato kale: Also known as Tuscan kale or cavolo nero, stripped from stems and chopped.
• Savoy cabbage: Roughly chopped to add sweetness and texture to the greens.
• Cannellini beans: Creamy white beans provide protein and thickness (canned or cooked from dry).
• Tomato paste: Adds a rich, concentrated umami depth without the acidity of fresh tomatoes.
• Vegetable broth: A robust stock carries the flavors best.
• Stale crusty bread: Sourdough or ciabatta works best, torn into large chunks.
• Parmesan rind: Simmering this adds a savory, salty richness without meat.
• Fresh thyme: Adds an earthy herbal note.
• Red pepper flakes: A pinch provides a gentle background warmth.
• Smoked paprika: My substitution for bacon/pancetta to add a hint of smokiness.

My Method for Perfect Ribollita

Let’s get cooking!

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery, cooking them slowly for about 10 minutes until they soften and the onion becomes translucent but not browned. This slow sweating process is crucial for releasing the natural sugars in the vegetables, which forms the flavor base of the Ribollita.
2. Stir in the minced garlic, thyme, red pepper flakes, and smoked paprika, cooking for another minute until fragrant. Add the tomato paste and stir constantly for two minutes to cook off the raw tomato flavor and darken the color slightly. This step deepens the savory profile of the soup significantly.
3. Pour in the vegetable broth and add the parmesan rind, bringing the mixture to a gentle simmer. Add the drained cannellini beans, but before doing so, I like to mash about half of them with a fork to create a creamy paste. Stir in both the whole and mashed beans, along with the chopped kale and cabbage, ensuring the greens are submerged.
4. Simmer the soup uncovered on low heat for about 30 to 40 minutes until the vegetables are very tender. Add the torn chunks of stale bread to the pot, pressing them down into the liquid so they soak up the broth. Cook for another 5 to 10 minutes until the bread has softened completely and thickened the soup into a porridge-like consistency.
5. Remove the pot from the heat and fish out the parmesan rind and thyme stems. Let the soup rest for at least 20 minutes before serving; this pause allows the bread to fully absorb the flavors and improves the texture. Serve warm with a generous drizzle of your best olive oil on top.

My Ribollita Secrets

The secret to a truly authentic Ribollita lies in letting the soup rest before serving so the bread fully absorbs the liquid. I always mash about half the beans to create a creamy, starchy base that thickens the broth naturally.

Use a high-quality extra virgin olive oil for the finishing drizzle, as it adds a crucial layer of richness and fresh flavor. If your bread is not stale enough, toast the slices in the oven briefly to prevent them from disintegrating too quickly.

Do not rush the initial sauté of the onions, carrots, and celery, because this foundation builds the primary flavor profile. Adding a parmesan rind to the simmering pot infuses a savory depth that mimics the richness usually provided by meat.

Best Ways to Enjoy Ribollita

I serve this thick soup in wide, shallow bowls to maximize surface area for extra cheese and a generous drizzle of oil. A side of crisp green salad with a sharp vinaigrette cuts through the richness of the soaked bread and beans perfectly.

You can grate plenty of fresh parmesan or pecorino over the top right before bringing it to the table. This Ribollita pairs beautifully with roasted garlic cloves spread on extra toasted crusts for those who want even more crunch.

Find more rustic inspiration by following me on Pinterest.

Ribollita Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 15 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

This classic Tuscan Ribollita transforms stale bread and hearty vegetables into a rich, comforting soup perfect for cold nights.

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Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 bunch Lacinato kale, stems removed and leaves chopped
• 1/2 small head Savoy cabbage, chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 parmesan rind
• 6 cups vegetable broth
• 3 sprigs fresh thyme
• 300g stale rustic bread (sourdough or ciabatta), torn into chunks
• Salt and black pepper to taste

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Instructions

1. Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, cooking gently for about 10 minutes until softened.
2. Stir in the garlic, red pepper flakes, smoked paprika, and thyme, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
3. Pour in the vegetable broth and add the parmesan rind. Mash half of the cannellini beans and add them to the pot along with the whole beans, kale, and cabbage.
4. Bring to a simmer and cook uncovered on low heat for 35 minutes until the vegetables are very tender.
5. Stir in the stale bread chunks, pressing them into the liquid. Simmer for another 5-10 minutes until the bread breaks down and thickens the soup.
6. Remove from heat, discard the parmesan rind and thyme stems. Let the soup rest for 20 minutes to thicken further.
7. Season with salt and pepper to taste. Serve warm drizzled with the remaining olive oil.

Notes

If you don’t have stale bread, toast fresh bread cubes in a 350°F oven for 10-15 minutes until dry. This recipe uses smoked paprika instead of traditional pancetta to keep it vegetarian while maintaining depth.

• Prep Time: 20 min
• Resting Time: 20 min
• Cook Time: 55 min
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 385
• Sugar: 6g
• Sodium: 850mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 14g
• Protein: 16g
• Cholesterol: 5mg

Keywords: Ribollita, Tuscan soup, hearty vegetable soup, winter comfort food, stale bread recipe