soups stews italian

Tuscan Bean Soup with Bread (Ribollita-Style)

Name: Tuscan Bean Soup with Bread (Ribollita-Style)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: italian
Ingredients: 2 cans Cannellini beans (15 oz each, drained and rinsed (or 3 cups cooked)); 1 bunch Lacinato kale (stems removed, roughly chopped); 4 cups Day-old crusty bread (torn into chunks (sourdough works beautifully)); 6 tbsp Extra virgin olive oil (divided); 1 large Yellow onion (diced); 2 medium Carrots (diced); 2 stalks Celery (diced); 5 cloves Garlic (minced); 14 oz Crushed tomatoes (one can); 6 cups Vegetable broth; 2 sprigs Fresh rosemary; 3 sprigs Fresh thyme; 1.5 tsp Salt; 0.5 tsp Black pepper; 0.25 tsp Red pepper flakes

Hearty Tuscan bread soup with white beans and vegetables. Day-old bread makes it thick and satisfying—peasant food at its best.

vegetarian vegan dairy free

More Recipes

Prep 20 min

Cook 45 min

Total 1h 5m

Servings 6

Difficulty Easy

Ingredients

Instructions

Heat 4 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 10 minutes until softened.
Add garlic, rosemary, and thyme. Cook 1 minute until fragrant.
Add half the beans. Mash them with a wooden spoon to create a thick base.
Add remaining beans, tomatoes, broth, salt, pepper, and red pepper flakes. Bring to a simmer.
Cook 15 minutes.
Add kale. Cook 10 minutes until tender.
Add torn bread, stirring to distribute. The bread should absorb broth and break down slightly.

Tip: The soup should be very thick—almost stew-like. Add more broth if too thick.
Remove herb sprigs. Let sit 10 minutes off heat.
Ladle into bowls. Drizzle generously with remaining olive oil.

Storage & Meal Prep

Ribollita literally means 'reboiled'—it's designed to taste better the next day. Keeps for up to 5 days in the refrigerator and freezes well for 3 months. Add extra broth when reheating as it thickens considerably.

Variations

Ribollita with Parmesan Rind: Simmer a parmesan rind in the soup for extra umami depth—a classic Italian trick for richer broth.
Quick Ribollita: Skip the bread and serve as a chunky bean and vegetable soup with crusty bread on the side.
Ribollita Gratin: Transfer to an oven dish, top with extra bread and olive oil, and bake at 200°C / 400°F until golden and crusty on top.

FAQ

What is ribollita?

Ribollita is a traditional Tuscan bread soup—thick, hearty, and made with white beans, kale, vegetables, and day-old bread. The name means 'reboiled' because it was originally made by reheating leftover minestrone with stale bread.

What bread to use for ribollita?

Use day-old or stale crusty bread—sourdough or ciabatta work best. The bread breaks down and thickens the soup. Don't use soft sandwich bread, which will dissolve into mush.

Is ribollita healthy?

Very healthy—it's packed with fiber from beans and kale, complex carbohydrates from bread, and heart-healthy olive oil. It's a complete, plant-based meal that exemplifies the best of Tuscan peasant cooking.

The Story Behind This Dish

In Tuscany, nothing goes to waste. Day-old bread becomes the star of this soup, absorbing broth and breaking down into a thick, satisfying texture that’s unlike any other soup.

This is peasant food in the truest sense—cheap ingredients, zero waste, and the kind of deep satisfaction that expensive restaurants try to replicate.