Ribollita (Tuscan Bread and Bean Soup)
In short: A thick Tuscan soup of cannellini beans, kale, cabbage and stale bread, simmered, rested overnight and reboiled. Better the day after you make it. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Resting
- 8 h
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Ribollita means reboiled, and the name says how it was made: a big pot of vegetable and bean soup, thickened with stale bread and heated again the next day. This Tuscan peasant dish uses cannellini beans, cavolo nero (black kale), cabbage, carrots and plenty of olive oil, and ends up thick enough to eat with a fork. Make it a day ahead if you can, since resting is what turns it from soup into ribollita.
Instructions
- Heat the oil in a large heavy pot over medium heat. Cook the onion, carrots and celery for 10 minutes, stirring now and then, until soft. Add the garlic and tomato paste and cook for 2 minutes.
- Stir in the cavolo nero and cabbage and cook for 5 minutes until they begin to wilt.
- Mash about a third of the beans with a fork and add all the beans to the pot, with the stock, rosemary, thyme, salt and pepper. Bring to a boil, then simmer partly covered for 45 minutes until the vegetables are very tender.
- Remove the herb stalks. Stir in the bread chunks and simmer for 10 minutes more, stirring, until the bread breaks down and the soup is very thick.
- Cool the soup, cover and refrigerate overnight. The bread will absorb the broth and the flavor deepens.
- The next day, reheat gently in the pot for 10 to 15 minutes, adding a splash of water if it seems too thick. Serve hot, with a drizzle of fresh olive oil and some thinly sliced red onion if you like.
Tips
- Use plain, unsalted Tuscan-style bread if you can find it. Otherwise any sturdy day-old country loaf works, though you may need to adjust the salt.
- Black kale can be swapped for Swiss chard or regular kale. A pinch of chili flakes added with the garlic gives gentle heat.
Questions and answers
Why is ribollita left overnight?
Resting lets the bread soak up the broth and the flavors meld, which gives the thick, stew-like texture. Reheating it the next day is what the name ribollita means.
Can I freeze ribollita?
Yes, for up to 3 months. Thaw it in the fridge overnight and bring it to a simmer, adding a little water if it has thickened.
What is the difference between ribollita and minestrone?
Both are vegetable soups, but ribollita is thickened with bread and beans and served very dense, while minestrone is brothier and often contains pasta or rice.
How long does it take to make Ribollita (Tuscan Bread and Bean Soup)?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Ribollita (Tuscan Bread and Bean Soup)?
About 360 kcal per serving, with 14 g of protein, 56 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 56 g |
| Fat | 9 g |
| Fiber | 13 g |
| Sugar | 8 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
