Go Back

Ribollita Soup: Just Like in Florence

Guido Pasquariello
This hearty Tuscan soup marries stale bread with a medley of vegetables and beans, offering a comforting, flavorful experience.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 4 hours
Course Soup
Cuisine Italian
Servings 6

Equipment

  • Large pot
  • Blender or food processor
  • Knife
  • Cutting board

Ingredients
  

  • 1 ¾ cups dried cannellini beans
  • 6 cups day-old Tuscan bread torn into pieces
  • 1 bunch black cabbage kale, chopped
  • ¼ head of Savoy cabbage chopped
  • 1 bunch Swiss chard chopped
  • 2 small potatoes diced
  • 3 canned peeled tomatoes chopped
  • 1 large onion chopped
  • 2 carrots finely chopped
  • 1 stalk celery finely chopped
  • Fresh rosemary
  • Fresh thyme
  • 8 cups vegetable broth or hot water
  • Olive oil
  • Salt
  • pepper Optional

Instructions

  • Soak Beans: Soak the cannellini beans for at least 12 hours before cooking.
    1 ¾ cups dried cannellini beans
  • Cook Beans: Drain the soaked beans and boil them in water with rosemary. Reserve the cooking water and blend half of the beans into a puree.
    Fresh rosemary
  • Sauté Vegetables: Finely chop the onion, carrot, and celery. In a large pot, sauté these with olive oil, then add diced potatoes and tied thyme.
    2 small potatoes, 1 large onion, 2 carrots, 1 stalk celery, Fresh thyme, Olive oil
  • Add Vegetables: Add the chopped black cabbage, Swiss chard, and Savoy cabbage to the pot.
    1 bunch black cabbage, ¼ head of Savoy cabbage, 1 bunch Swiss chard
  • Simmer: Pour in the bean cooking water, canned peeled tomatoes and vegetable broth. Cover and simmer on low heat for about 2 hours.
    8 cups vegetable broth or hot water, 3 canned peeled tomatoes
  • Combine: After the vegetables are tender, add the bean puree and whole beans. Cook for an additional 30 minutes.
  • Layer with Bread: In a casserole dish, alternate layers of torn bread and soup. Let it rest for at least 3 hours or overnight.
    6 cups day-old Tuscan bread
  • Reheat (Ribolli) and Serve: Add a couple of ladles of broth and olive oil, and cook on low heat for about 15-20 minutes, this is why it's called "ribollita", it boils twice! Serve hot.
    Salt, pepper

Notes

  • Can I use canned beans instead of dried cannellini beans for Ribollita Soup? Yes, you can use canned cannellini beans as a substitute for dried beans. For this recipe, replace 1 ¾ cups of dried beans with about 3 cans (each 15 oz) of canned beans. Make sure to drain and rinse them well before using.
  • What can I use if Tuscan bread is not available? If Tuscan bread is unavailable, any thick-crusted bread like a French boule or sourdough will suffice. It's best if the bread is a day or two old to achieve the right texture for the soup.
  • Is there a substitute for black cabbage (kale) in the recipe? Yes, if black cabbage, also known as lacinato or dinosaur kale, is not available, you can use curly kale or even collard greens as they offer a similar texture and flavor.
  • You can also add seasonal vegetables from your fridge.
  • Store Ribollita in the refrigerator for 2-3 days. For freezing, portion the soup before adding bread, allowing you to add fresh bread when reheating.