Tuscan Ribollita Soup
A hearty Tuscan bread-and-bean soup with cavolo nero, cannellini beans, and stale bread simmered into a thick, comforting bowl.
The key to a great ribollita is patience: let the soffritto cook slowly, then simmer the soup until the bread collapses into the broth. A final drizzle of peppery olive oil and a scattering of red onion add freshness and bite.
Serve it in deep bowls with a little extra olive oil on top. It's even better the next day, when the flavours have had time to deepen.
Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (400 g/14 oz) chopped tomatoes
- 1.5 litres (6 cups) vegetable stock
- 2 cans (400 g/14 oz each) cannellini beans, drained and rinsed
- 200 g (7 oz) stale country bread, crusts removed, torn into chunks
- 200 g (7 oz) cavolo nero (Tuscan kale), stems removed, leaves roughly chopped
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion, thinly sliced, for serving
- Fresh basil or parsley leaves, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden.
- Stir in the garlic, tomato paste, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the chopped tomatoes and vegetable stock. Bring to a simmer, then reduce the heat and cook gently for 15 minutes.
- Add half of the cannellini beans. Use a potato masher or the back of a spoon to mash the remaining beans in a bowl, then stir them into the pot. This helps thicken the soup.
- Stir in the cavolo nero, salt, and pepper. Simmer for 10 minutes until the greens are tender.
- Add the torn bread and stir well. Simmer for another 10–15 minutes, stirring occasionally, until the bread has broken down and the soup is thick and porridge-like. Add a splash more stock if it becomes too thick.
- Taste and adjust seasoning. Serve hot in bowls, topped with a drizzle of olive oil, some sliced red onion, and fresh herbs if desired.
Cook’s tips
- Use the best-quality stale bread you can find; sourdough or a rustic country loaf works well.
- For a smoother texture, mash more of the beans or blend a ladleful of the soup and stir it back in.
- Ribollita is traditionally served at room temperature or reheated the next day, when it's even thicker.
Substitutions
- Cavolo nero can be replaced with curly kale or savoy cabbage.
- Cannellini beans can be swapped for borlotti or butter beans.
- For a gluten-free version, use gluten-free bread.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits; loosen with a little stock or water when reheating.
Frequently asked questions
Can I make ribollita ahead of time?
Yes, ribollita is even better made a day ahead. Cool completely, then refrigerate for up to 3 days. Reheat gently, adding a splash of stock or water to loosen.
What bread is best for ribollita?
Stale, crusty country bread or sourdough is ideal. Avoid soft sandwich bread, which will turn mushy too quickly.
Is ribollita vegan?
Yes, as long as you use vegan bread and vegetable stock, this recipe is entirely plant-based.
Can I freeze ribollita?
Freezing is not recommended because the bread breaks down further and the texture becomes grainy upon thawing. It's best enjoyed fresh or refrigerated.
