Tuscan White Bean Soup (Ribollita)

A classic Italian dish rooted in the rustic kitchens of Tuscany, Ribollita is a hearty white bean soup traditionally made with day-old bread, vegetables, and beans. The name “Ribollita” means “reboiled” in Italian, referencing the age-old custom of reheating this soup to enhance its flavor over time. Rich, filling, and deeply satisfying, this soup is the epitome of comfort food with a healthy twist.

Why You’ll Love This Recipe

Tuscan White Bean Soup (Ribollita) offers a deeply flavorful and nutrient-rich meal that celebrates simple, wholesome ingredients. The combination of beans, leafy greens, and root vegetables makes it both satisfying and nourishing. It’s a wonderful option for vegetarians and can be easily adapted to vegan diets. Plus, this soup tastes even better the next day, making it a perfect make-ahead meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cannellini beans (cooked or canned, drained and rinsed)

• Extra virgin olive oil

• Yellow onion, finely chopped

• Carrots, diced

• Celery stalks, diced

• Garlic cloves, minced

• Tomato paste

• Crushed tomatoes

• Day-old rustic bread, torn into pieces

• Lacinato kale (or cavolo nero), chopped

• Fresh thyme

• Bay leaf

• Vegetable broth

• Salt and black pepper to taste

directions

1. Heat olive oil in a large pot over medium heat. Sauté the onions, carrots, and celery until they begin to soften.

2. Add garlic and tomato paste. Cook for 1–2 minutes until fragrant.

3. Stir in crushed tomatoes, thyme, and bay leaf. Cook for 5 minutes.

4. Pour in the vegetable broth and bring the mixture to a simmer.

5. Add the cannellini beans and kale. Simmer for 20–30 minutes until vegetables are tender.

6. Stir in the torn bread and let it soak until the soup thickens.

7. Season with salt and pepper. Remove bay leaf before serving.

8. Optionally, drizzle with a bit of olive oil before serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Add Parmesan rind during cooking for a richer, umami depth (remove before serving).

• Use Swiss chard or spinach if kale is not available.

• Make it vegan by ensuring your bread contains no dairy or eggs.

• Add pancetta or sausage for a meaty variation.

• Include red pepper flakes for a bit of heat.

storage/reheating

Store leftover Ribollita in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stovetop over medium heat, stirring frequently and adding a bit of water or broth as needed to loosen the consistency. The flavors continue to develop over time, making this soup even better on the second or third day.

FAQs

What does “Ribollita” mean?

“Ribollita” is Italian for “reboiled,” referring to the traditional method of reheating the soup before serving.

Can I use dried beans instead of canned?

Yes, soak and cook dried cannellini beans beforehand. They provide a more authentic texture and flavor.

Is Ribollita gluten-free?

Not traditionally, as it includes bread. However, you can use gluten-free bread to make a gluten-free version.

Can I make this soup in advance?

Absolutely. Ribollita tastes even better the next day as the flavors deepen.

Can I freeze Ribollita?

Yes, it freezes well for up to 3 months. Thaw and reheat on the stovetop with added broth if needed.

What bread is best for Ribollita?

Rustic Tuscan or sourdough bread, preferably stale or day-old, is ideal.

Is this soup suitable for vegans?

Yes, as long as the bread is vegan and no animal products are used, Ribollita is naturally vegan.

Can I omit the kale?

Yes, though it is traditional. You can substitute with Swiss chard or spinach.

How can I thicken the soup further?

Let it simmer longer with the bread or mash some of the beans to increase the soup’s thickness.

What can I serve with Ribollita?

A drizzle of olive oil, grated Parmesan (if not vegan), or a side of olives and rustic bread complements it well.

Conclusion

Tuscan White Bean Soup (Ribollita) is a timeless dish that combines nutrition, flavor, and tradition in a single bowl. With its origins in frugal cooking and its enduring appeal in modern kitchens, Ribollita proves that simple ingredients, when thoughtfully prepared, can result in a truly memorable meal. Perfect for busy weeknights, meal prep, or cozy weekend dinners, this soup is a nourishing classic worth making again and again

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