Why You’ll Love Ribollita (Tuscan Minestrone) Recipe

Ribollita is a delicious celebration of resourcefulness and simplicity. It’s nutritious, filling, and packed with plant-based goodness. Whether you’re looking to warm up on a chilly evening or use up leftover vegetables and bread, this soup is both comforting and economical. It’s also completely vegetarian and easily adaptable for vegan diets, making it suitable for a variety of preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • olive oil

  • onion

  • carrots

  • celery stalks

  • garlic

  • savoy cabbage

  • black kale (cavolo nero)

  • potato

  • zucchini

  • cooked or canned cannellini beans

  • canned diced tomatoes

  • vegetable broth or water

  • stale Tuscan or country-style bread

  • salt and pepper

  • extra virgin olive oil (for drizzling)

  • fresh thyme or rosemary (optional)

Directions

  1. In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until softened, about 8 minutes.

  2. Add the diced potato and chopped zucchini, cooking for an additional 3–4 minutes.

  3. Stir in the savoy cabbage and black kale with a pinch of salt. Cook until the greens begin to wilt.

  4. Add the diced tomatoes, cannellini beans, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.

  5. Cover and simmer gently for 45 minutes, stirring occasionally.

  6. Season with salt and pepper. Stir in the torn bread pieces to thicken the soup.

  7. Simmer uncovered for another 15–20 minutes, until the soup becomes thick and stew-like.

  8. Serve hot, drizzled with extra virgin olive oil and topped with herbs if desired.

  9. For traditional ribollita, refrigerate the soup overnight and reheat (“reboil”) the next day to enhance the flavors.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 310 kcal per serving

Variations

  • Add more legumes: Try adding chickpeas or lentils for extra protein and texture.

  • Spice it up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.

  • Different greens: Use Swiss chard or spinach if cavolo nero is unavailable.

  • Gluten-free version: Substitute with gluten-free bread or omit the bread and thicken with mashed beans.

  • Parmesan twist: Sprinkle grated Parmesan cheese before serving for extra richness (not vegan).

  • Meaty option: Add pancetta or Italian sausage for a non-vegetarian variation.

  • Tomato-rich base: Add tomato paste for deeper tomato flavor.

  • Bread on top: Toast chunks of bread separately and place them on top just before serving for a different texture.

  • Use fresh herbs: Incorporate fresh basil or oregano during cooking for a different aromatic profile.

  • Add wine: Deglaze the pot with a splash of white wine after sautéing the vegetables for more depth.

Storage/Reheating

Ribollita stores exceptionally well, and its flavor improves with time.

  • Refrigerator: Store in an airtight container for up to 5 days.

  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

  • Reheating: Reheat on the stove over low heat until warmed through, adding a splash of water or broth if the soup becomes too thick. Reboiling enhances its flavor, true to its name.

FAQs

What does “ribollita” mean?

Ribollita means “reboiled” in Italian. It refers to the practice of reheating the soup the next day, which enriches the flavors and thickens the texture.

Can I use fresh beans instead of canned?

Yes, just soak and cook them ahead of time. Use about 2 cups of cooked beans as a substitute for the canned version.

Is ribollita supposed to be thick?

Yes, ribollita is more of a stew than a soup. The bread thickens it into a hearty, rustic dish.

What kind of bread should I use?

Use stale, crusty Tuscan or country-style bread—something firm enough to hold its texture and absorb flavors without disintegrating completely.

Can I make ribollita ahead of time?

Absolutely. In fact, it’s traditionally made a day in advance and reheated. This enhances the overall flavor.

Is ribollita vegan?

Yes, this recipe is entirely vegan as written. Just ensure the bread you use doesn’t contain dairy or eggs if you are strictly vegan.

What vegetables can I swap or add?

You can add green beans, leeks, turnips, or even peas depending on what you have available. It’s a very flexible dish.

How can I make this more protein-rich?

You can add extra beans, lentils, or even tofu. A sprinkle of nutritional yeast can also enhance the protein content for a vegan version.

Does it freeze well with the bread in it?

Yes, but the texture will be softer once thawed and reheated. You can also freeze the soup without the bread and add fresh chunks when reheating.

What can I serve with ribollita?

It’s a complete meal on its own, but you can pair it with a light salad or a glass of wine. For added texture, serve with grilled bread on the side.

Conclusion

Ribollita is the embodiment of Italian rustic cooking—simple, wholesome, and incredibly satisfying. This hearty Tuscan soup transforms basic ingredients into a rich, flavorful dish that only gets better with time. Whether you’re enjoying it fresh off the stove or reboiled the next day, ribollita is a comforting classic you’ll want to make again and again.


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Ribollita (Tuscan Minestrone)


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  • Author: Mia
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

A hearty and rustic Tuscan soup made with stale bread, cannellini beans, and a variety of vegetables. Traditionally reboiled the next day for enhanced flavor, Ribollita is a comforting dish from Italian cucina povera.


Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 head of savoy cabbage, chopped
  • 1/4 head of black kale (cavolo nero), chopped
  • 1 medium potato, diced
  • 1 zucchini, chopped
  • 2 cups cooked or canned cannellini beans, drained and rinsed
  • 400g (14 oz) canned diced tomatoes
  • 6 cups vegetable broth or water
  • 4 slices stale Tuscan or country-style bread, torn into chunks
  • Salt and pepper to taste
  • Extra virgin olive oil, for drizzling
  • Fresh thyme or rosemary (optional)

Instructions

  1. In a large soup pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened, about 8 minutes.
  2. Add the potato and zucchini, and cook for 3–4 minutes more.
  3. Stir in the chopped cabbage, kale, and a pinch of salt. Let cook until the greens begin to wilt.
  4. Add the diced tomatoes, cannellini beans, and broth. Bring to a boil, then reduce to a simmer.
  5. Cover and let the soup simmer gently for about 45 minutes, stirring occasionally.
  6. Season with salt and pepper to taste. Add torn bread pieces and stir well to thicken the soup.
  7. Continue to simmer uncovered for another 15–20 minutes until thick and stew-like.
  8. Serve hot, drizzled with extra virgin olive oil and topped with fresh herbs if desired.
  9. For traditional ribollita, refrigerate overnight and reheat (“reboil”) the next day for intensified flavor.

Notes

  • Use day-old bread for authentic texture and flavor.
  • This soup tastes even better the next day after reheating.
  • You can substitute cavolo nero with regular kale if unavailable.
  • Adjust thickness by adding more or less bread as desired.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 310 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 9 g
  • Protein: 11 g
  • Cholesterol: 0 mg

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